Crostini with Ricotta and Pink Peppercorns
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 345
- Total Fat
- 22
- Saturated Fat
- 6
- Carbohydrates
- 32
- Dietary Fiber
- 1
- Sugar
- 17
- Protein
- 8
- Cholesterol
- 21
- Sodium
- 243
- Total: 25 min
- Active: 20 min
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
- 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.