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
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