Crostini with Ricotta and Pink Peppercorns
- Level: Easy
- Yield: 16 to 20 crostini
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 109
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 0
- Sugar
- 4
- Protein
- 3
- Cholesterol
- 7
- Sodium
- 77
- Total: 25 min
- Active: 15 min
Ingredients
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
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.