Whipped Ricotta and Caviar Crostini

By Beleaev Family | Beleaev Caviar & Gourmet

Whip ricotta with 50g of crème fraîche, spread it over ten crostini and top each with 2g of Royal Baeri Caviar. The ten-piece plate uses one complete 20g tin and serves five guests at two pieces each.

Ingredient calculation

• Yield: 10 crostini
• Ricotta mixture: one tenth of the finished batch per piece
• Caviar: 2g per piece

Equipment

• Fine sieve and bowl for draining ricotta
• Food processor or electric hand whisk
• Baking tray, pastry brush and cooling rack
• Digital scale, platter and non-metal caviar spoon

Make the crostini

1. Drain before weighing. Put the ricotta in a fine sieve until free liquid stops dripping, then weigh 200g for the recipe.
2. Whip the spread. Process the ricotta with 50g crème fraîche, zest and pepper until combined. Fold in half the chives and divide the complete mixture into ten equal portions; the dairy base is 250g before zest, herbs and pepper.
3. Toast the bread. Brush both faces of the baguette slices with the 20ml oil. Bake or grill until firm and coloured, then cool completely on the rack.
4. Spread by weight. Put one tenth of the finished ricotta mixture on each cold crostino, leaving a narrow dry edge.
5. Use the complete tin. Add 2g Royal Baeri centrally to each of the ten pieces.
6. Finish the platter. Scatter the remaining chives and serve in a single layer.

Check the drained ricotta yield

The recipe needs 200g ricotta after draining. Check the usable amount before assembling the crostini; use more ricotta if a 250g tub falls short after draining. Do not add water simply to reach the stated weight.

Crostini troubleshooting

• The spread is loose: drain the ricotta longer and add no extra liquid before its weight is known.
• The base softens: cool every slice fully and spread shortly before service.
• The baguette slices vary: cut against a ruler or guide so their thickness and topping capacity remain similar.
• The caviar sinks: whip only until combined and place it on a level mound of the portioned spread.

Allergens and handling

Fish, milk and wheat, including gluten, are present. Bread may contain sesame or other allergens, so check all current pack and cross-contact statements. Keep the ricotta, crème fraîche and caviar chilled according to their own labels. Serve topped crostini promptly; no storage period is set for the spread, assembled bread or opened caviar.

A two-toast brunch variation

For two larger toasts, whip 200g drained ricotta with 15ml olive oil, 1g lemon zest and 5ml lemon juice instead of the crème fraîche mixture above. Spread the complete mixture across two cooled sourdough slices. Finish each with 12g Oscietra Royal: 24g from a 30g tin, leaving 6g under that tin's opened-pack instructions.

This two-toast alternative is separate from the ten Baeri crostini, which use 20g caviar in total. Do not combine the two shopping plans accidentally. Chopped herbs can be added sparingly before portioning the spread.

Frequently asked questions

Must I drain for exactly fifteen minutes?

No. The free liquid and texture vary. Drain until the ricotta is suitable for spreading, then weigh the 200g needed. A 250g tub is a shopping starting point, not a guarantee of the drained yield.

Why is the spread amount approximate?

The 200g ricotta and 50g crème fraîche make a 250g dairy base before zest, herbs and pepper. Divide the complete finished mixture evenly rather than leaving the small extra amount in the bowl to meet a rigid 25g figure.

For another dairy starter, see burrata with caviar.

Browse the full caviar collection