Crostini with Ricotta and Pink Peppercorns

Name: Crostini with Ricotta and Pink Peppercorns
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
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

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Level: Easy

Total: 25 min
Active: 20 min

Yield: 4 to 6 servings

Level: Easy

Total: 25 min
Active: 20 min

Yield: 4 to 6 servings

Ingredients

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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

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