Fennel & Garlic crostini topped with chargrilled Artichokes, Basil & Lemon Ricotta

Crunchy, creative, crowd-pleasing Christmas canapés are the ideal way to get the party started!

A store cupboard festive staple, perfect for unexpected guests like Father Christmas or for producing a show stopping starter in minutes.

To make them even more perfect, bring out your inner-Italian with this range of recipes for delicious mini bites that go perfectly with your favourite Christmas cocktail or a crisp cold glass of Prosecco.
Preparation time: 15
Cooking time: 0


  • 100g Filippo Berio Fennel & Garlic Crostini’s
  • 195g chargrilled artichokes, quartered
  • 150g ricotta cheese
  • 1 lemon
  • 1-2 crushed garlic cloves
  • Bunch of basil
  • Bunch of lemon thyme
  • Sea salt & black cracked pepper
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil


  1. In a bowl, add the ricotta cheese and soften with a spoon, add in some chopped basil, garlic cloves, squeeze of lemon, extra virgin olive oil and season to taste then set aside for later.
  2. Prepare the canapes by laying the crostini's onto a flat tray, spoon a small layer of the ricotta cheese onto the crostini and top with a piece of artichoke.
  1. Finish with a sprig of lemon thyme and sprinkle with black cracked pepper.