Crostinis are simple, fancy appetizers.
We firmly believe thatappetizersshould be easy.
This Creamy Spinach-Ricotta Crostini is the simple, elegant appetizer that will carry you through countless holiday parties.
Credit: Victor Protasio; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis
A handy food processor takes all the leg-work out of this recipe.
Add spinach; cook, stirring occasionally, until bright green and wilted, about 45 seconds.
Transfer to a large bowl of ice water to cool 3 minutes.
Squeeze spinach between paper towels to remove as much moisture as possible.
Combine spinach, parsley, chives, and garlic in a food processor.
Pulse until finely chopped, about 12 times.
Add ricotta, goat cheese, pecorino Romano, lemon juice, salt, and pepper.
Process until smooth, about 25 seconds, stopping to scrape down sides of bowl as needed.
Add olive oil, and process until incorporated, 5 to 10 seconds.
Spinach-ricotta mixture can be chilled in an airtight container for up to 2 days.
Spread about 2 tablespoons spinach-ricotta mixture over each baguette slice.
Top with prosciutto; garnish with zest.
