Recipe courtesy of Giada De Laurentiis
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Crostini with Ricotta and Pink Peppercorns
Total:
25 min
Active:
15 min
Yield:
16 to 20 crostini
Level:
Easy
Total:
25 min
Active:
15 min
Yield:
16 to 20 crostini
Level:
Easy

Ingredients

For the Crostini:
To Assemble:

Directions

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.

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.

Photograph by Linda Xiao

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