Five Quick Ricotta Crostini Recipes

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CROSTINI WITH RICOTTA AND PINK PEPPERCORNS



Crostini with Ricotta and Pink Peppercorns image

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 baguette
1/4 cup plus 3 tablespoons extra-virgin olive oil
1/2 teaspoon plus 1/8 teaspoon kosher salt
1 cup ricotta cheese
1 teaspoon lemon zest
1/3 cup honey
2 tablespoons coarse flake sea salt, such as Maldon
3 tablespoons pink peppercorns, crushed

Steps:

  • Preheat the oven to 400 degrees F.
  • On a slight bias, slice the baguette into 1/4-inch slices. Brush the slices with the 1/4 cup olive oil, then place on a baking sheet and sprinkle with the 1/2 teaspoon salt. Bake until golden brown and crunchy, 10 to 12 minutes. Set aside to cool.
  • In a small bowl, whisk together the ricotta, lemon zest, 3 tablespoons olive oil, and 1/8 teaspoon salt.
  • Once the crostini are cool, top each with 1 heaping tablespoon of ricotta mixture, a pinch of coarse salt and a sprinkling of crushed pink peppercorns. Serve at room temperature.

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