Crostini with Ricotta and Pink Peppercorns

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