Crostini with Ricotta and Pink Peppercorns

Total Time:
22 min
Prep:
10 min
Cook:
12 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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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