Mediterranean Ricotta Crostini with Lemon and Tomatoes

1.Preheat your oven to 180°C. Arrange the baguette slices on a large baking sheet.

2.Brush both sides of the bread slices generously with the 60 ml of olive oil and sprinkle lightly with sea salt.

3.Bake the crostini for 8 to 10 minutes, flipping halfway through, until they are golden brown and crispy. Remove from the oven and let cool slightly.

4.While the crostini cools, prepare the whipped ricotta. In a medium bowl, combine the ricotta cheese, fresh lemon juice, black pepper, and sea salt.

5.Using a whisk or a hand mixer, whip the ricotta mixture for 1 to 2 minutes until it is light, smooth, and fluffy. Taste and adjust seasoning if necessary.

6.To assemble, spread a generous layer of the whipped ricotta mixture onto each piece of toasted crostini.

7.Top the ricotta with the chopped semi-dried tomatoes and a small pinch of the finely minced preserved lemon rind.

8.Garnish the crostini with the chopped fresh basil or mint and finish with a light drizzle of high-quality extra virgin olive oil, if desired. Serve immediately.