Recipe courtesy of Giada De Laurentiis
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Crostini with Ricotta and Pink Peppercorns
Total:
25 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
25 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

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.

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