Recipe courtesy of Giada De Laurentiis
Crostini with Ricotta and Pink Peppercorns
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- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 259
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 6 g
- Cholesterol
- 16 mg
- Sodium
- 183 mg
- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 259
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 6 g
- Cholesterol
- 16 mg
- Sodium
- 183 mg
Ingredients
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.
