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Ricotta & Anchovy Crostini with Marjoram Oil

Name: Ricotta & Anchovy Crostini with Marjoram Oil
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 2 servings
Ingredients: ½ small baguette, sliced ¼ inch thick (about 8 slices); 3 tbsp extra-virgin olive oil, divided; ¼ cup fresh ricotta, drained if wet; ½ lemon, zested and juiced; ¼ tsp fleur de sel; ¼ tsp freshly cracked black pepper; 4 anchovy fillets, salt-packed or oil-packed; 1 tbsp fresh marjoram leaves (or ½ tsp dried); Tiny pinch of crushed red pepper flakes

Thin-sliced, double-toasted baguette rounds topped with a cloud of fresh ricotta mixed with lemon and cracked pepper, crowned with a single anchovy fillet and drizzled with a fragrant marjoram-infused oil. It's light, sophisticated, and unmistakably Italian.

262cal 6gprotein 3gcarbs 26gfat 8min prep 10min cook 2serves

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