Crostini With Sweet Ricotta Honey And Toasted Hazelnuts Recipes

HONEY-GLAZED BRUSSELS AND RICOTTA CROSTINI

Honey-Glazed Brussels and Ricotta Crostini image

Provided by Trisha Yearwood

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Twelve 1/2-inch-thick slices country bread or baguette, cut on a bias
3 tablespoons extra-virgin olive oil
12 ounces Brussels sprouts, trimmed and quartered (leave attached at the end)
Kosher salt and freshly ground black pepper
1/4 cup balsamic vinegar
2 tablespoons honey
Pinch red pepper flakes
1 tablespoon unsalted butter
1 teaspoon freshly grated lemon zest
3/4 cup fresh whole-milk ricotta (about 5 ounces)
1/3 cup coarsely chopped pistachios
1/3 cup fresh Italian parsley leaves

Steps:

Preheat the oven to 400 degrees F.
Put the bread on a baking sheet and toast until crisp and the edges are golden, about 6 minutes. Brush the bread on one side with 1 tablespoon of the olive oil while still hot.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil is hot, add the Brussels sprouts and season with salt and pepper. Let sit for a minute, then toss. Continue to cook and toss occasionally until the sprouts are lightly browned all over, 5 to 6 minutes. Add 1/3 cup water, reduce the heat so the water is simmering and cover the skillet. Cook until the sprouts are tender, 5 to 6 minutes. Meanwhile, stir together the balsamic, honey, red pepper flakes and 1/2 teaspoon salt in a small bowl.
When the sprouts are tender, uncover and add the balsamic mixture. Simmer rapidly until the sauce reduces and glazes the sprouts, 1 to 2 minutes. Add the butter and sprinkle with the lemon zest. Toss to coat the sprouts in the melted butter; they should be coated in a glossy glaze at this point.
To serve, spread the ricotta on the toasts. Top with the sprouts. Garnish with the pistachios and parsley leaves.

CROSTINI WITH RICOTTA, HONEY, AND LEMON ZEST

Crostini with Ricotta, Honey, and Lemon Zest image

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Number Of Ingredients 6

Ingredients

1 1/2 cups whole-milk ricotta
20 crostini
Salt and pepper
Extra-virgin olive oil
Honey
Grated zest of 2 lemons

Steps:

Divide ricotta among crostini. Season with salt, drizzle with olive oil and honey, and top with lemon zest and pepper.

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