Crostini with Ricotta and Pink Peppercorns

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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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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

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. In a small bowl, whisk together the ricotta, lemon zest, 3 tablespoons olive oil, and 1/8 teaspoon salt.
  4. 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.

Fresh Ricotta Crostini

Crostini with Ricotta and Pink Peppercorns