Crostini with Ricotta and Pink Peppercorns

Deselect All

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