Health and Wellness Body Diet and Nutrition Step Up Your Appetizer Game with These Broccolini Ricotta Toasts By InStyle Editors InStyle Editors Instagram Twitter InStyle's mantra is "Everybody's in," and that means anyone who finds their way to our stories should find themselves reflected in them. We prioritize bringing the right writer to every story and sometimes collaborate as a team to ensure we're including points of view across race, gender expression, body size, skin and hair type, and more. Our editors and writers comprise decades of expertise across the beauty, fashion, lifestyle and wellness spaces in print and digital. We prioritize journalistic integrity, factual accuracy, and also having fun with every story we share. For more about our team, click here. InStyle's editorial guidelines Updated on February 25, 2016 @ 05:00PM Pin Share Tweet Email Photo: Johnny Miller Step aside, avocado toast. There's a new game-changing recipe in town, and it just may be the star of your next dinner party. These artfully assembled appetizers are the brainchild of author Leela Cyd, whose upcoming cookbook, Food with Friends ($14; amazon.com), focuses on effortless, crowd-pleasing dishes, and call for ricotta, baked broccolini, and—for an unexpected twist—preserved lemon. “If you make something super-yummy, they'll come over in droves,” she tells InStyle. We recommend making at least a few batches if you want leftovers, because these babies are going to go fast. Broccolini Ricotta Toasts with Preserved Lemon Makes 12 toasts Active Time 35 minutes Total Time 1 hour Ingredients 1 15 oz tub whole milk ricotta1 tbsp finely chopped preserved lemon (peel and pulp), plus 1 whole preserved lemon, thinly sliced for garnishFine sea salt1 clove garlic, minced1 baguette (or any simple artisanal bread), cut on the diagonal into 12 half-inch slices6 tbsp olive oil, divided4 cups broccolini florets, cut into 2-inch lengths1/4 cup orange marmalade ($4/16 oz. Duerr’s; englishteastore.com)Chili flakes, for garnishLeaves from 4-5 fresh thyme sprigs, for garnish1 lemon, halved An Award-Worthy Appetizer to Serve at Your Oscars Viewing Party Directions: 1. Preheat oven to 450˚F and line two baking sheets with tinfoil.2. In a medium bowl, whisk together ricotta, finely chopped preserved lemon, ¼ tsp sea salt, and garlic until combined. Set aside.3. In a large bowl, toss the baguette slices with 2 tbsp olive oil and a pinch of salt. Spread slices out onto one lined baking sheet and bake for 10 minutes until golden brown. Transfer toasts onto a serving platter.4. Toss the broccolini with the remaining 4 tbsp olive oil and spread them onto the two baking sheets allowing room for even browning.5. Bake florets for 10 minutes, rotate pans, and continue baking for 5 minutes more, until leaves are crisped and brown. Remove from oven.6. Spread each toast with a thin layer of marmalade, and top with 1-2 tbsp of the ricotta mixture and about 3 broccolini pieces.7. Garnish with a sprinkling of chili flakes, fresh thyme leaves, salt, and preserved lemon slivers, plus a little squeeze of fresh lemon juice. Divide the toasts onto small white platters and disperse them throughout the table. Serve at room temperature. Take Your Taste Buds on Vacation with This Hibiscus Cocktail For more of Cyd's recipes, pick up the March issue of InStyle, now available on newsstands and digital download.