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Recipe – Crostini with Lemon-Infused Ricotta

Crostini with Lemon-Infused Ricotta, Pink Peppercorns, Flake Salt and Honey Drizzle


  • Container of Ricotta Cheese
  • 1/2 Lemon Zested (to taste)
  • Vilux Pink Peppercorns (crushed w/ a mortar & pestle or back of a spoon)
  • Falksalt Flaked Sea Salt
  • Langnese Honey
  • Fresh Baguette, sliced
  • Olive Oil


  • Heat oven to 375°
  • Lightly brush crostini slices with olive oil and place on cookie sheet
    • (Be careful not to stack, as they will steam, instead of crisp)
  • Bake for 8 – 10 minutes, until golden brown. Remove and let cool
  • Using either a mortar and pestle, or the back of a spoon and bowl, crush pink peppercorns (They are soft; so a few whole ones are just fine)
  • Whisk ricotta, and a drizzle of olive oil, until oil and air, are incorporated. Mixture should become fluffy
  • Whisk in zest of ½ lemon to perfume the mixture (taste as you go, so it’s not too ‘lemony’)
  • Spread lemon-infused ricotta over crostinis
  • Top with pinch of Falksalt Flake Sea Salt and a few Vilux crushed pink peppercorns
  • Arrange all on a tray and drizzle with a bit of Langnese honey (It’s all about the toppings!! Salty, sweet and beautiful! J)
  • Serve at room temp and enjoy!!

Viva Bene Gourmet

219 N. Main Street (behind All Brides Beautiful)

Hudson, OH 44236

(330) 653-9800

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