Crostini with Ricotta and Pink Peppercorns Recipe

Crostini with Ricotta and Pink Peppercorns

• Difficulty: Simple
• Servings: 4 to 6 portions
• Nutrition per Serving (1 of 6): Calories 345, Total Fat 22 g, Saturated Fat 6 g, Carbohydrates 32 g, Fiber 1 g, Sugars 17 g, Protein 8 g, Cholesterol 21 mg, Sodium 243 mg
• Total Time: 25 minutes
• Active Time: 20 minutes

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, like Maldon
• 3 tablespoons crushed pink peppercorns

Instructions

1. Preheat your oven to 400F (200C) and get ready to create crispy perfection.
2. Slice the baguette diagonally into 1/4-inch thick pieces. Brush each with 1/4 cup of the olive oil, arrange on a baking sheet, and sprinkle with 1/2 teaspoon kosher salt for that irresistible crunch.
3. Bake until golden and crisp, 10 to 12 minutes. Let them cool and dream of the flavors ahead.
4. Whisk ricotta cheese, lemon zest, remaining 3 tablespoons olive oil, and 1/8 teaspoon kosher salt into a creamy dream.
5. Top cooled crostini with a heaping tablespoon of ricotta mixture. Drizzle generously with honey, sprinkle coarse sea salt, and finish with crushed pink peppercorns for a burst of sweet-spicy magic.
6. Serve at room temperature to savor every zesty, crunchy, heavenly biteyour guests will be hooked!