Crostini with Ricotta and Pink Peppercorns

  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 16 to 20 crostini
Save Recipe


For the Crostini:

1/2 baguette

1/4 cup extra-virgin olive oil

1/2 teaspoon kosher salt

To Assemble:

1 cup ricotta cheese

1 teaspoon grated lemon zest

3 tablespoons extra-virgin olive oil

1/8 teaspoon kosher salt

1/4 cup honey

1 1/2 tablespoons flaky salt, such as Maldon

2 tablespoons pink peppercorns, crushed


  1. Make the crostini: Preheat the oven to 400 degrees F. Cut the baguette on a slight bias into 1/4-inch slices. Brush each slice with the olive oil and place on a baking sheet. Sprinkle with the kosher salt and bake for 10 to 12 minutes, or until golden brown and crunchy. Set aside to cool.
  2. Assemble the crostini: In a small bowl, whisk together the ricotta, lemon zest, olive oil and kosher salt. Once the crostini are cool, top each one with 1 heaping tablespoon of the ricotta mixture, a drizzle of honey, a pinch of flaky salt and a sprinkling of crushed pink peppercorns. Serve at room temperature.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Asparagus Crostini

Lardo Crostini

Creole Crostini

Crab and Avocado Crostini

Sweet Pea Crostini

Fresh Ricotta Crostini

Caramelized Onion Crostini

Rosemary Crostini Croutons