Crostini With Ricotta And Pink Peppercorns Recipes

CROSTINI WITH RICOTTA AND PINK PEPPERCORNS

Crostini with Ricotta and Pink Peppercorns image

Provided by Giada De Laurentiis

Time 25m

Yield 16 to 20 crostini

Number Of Ingredients 10

Ingredients

1/2 baguette
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1 cup ricotta cheese
1 teaspoon grated lemon zest
3 tablespoons extra-virgin olive oil
1/8 teaspoon kosher salt
1/4 cup honey
1 1/2 tablespoons flaky salt, such as Maldon
2 tablespoons pink peppercorns, crushed

Steps:

Make the crostini: Preheat the oven to 400 degrees F. Cut the baguette on a slight bias into 1/4-inch slices. Brush each slice with the olive oil and place on a baking sheet. Sprinkle with the kosher salt and bake for 10 to 12 minutes, or until golden brown and crunchy. Set aside to cool.
Assemble the crostini: In a small bowl, whisk together the ricotta, lemon zest, olive oil and kosher salt. Once the crostini are cool, top each one with 1 heaping tablespoon of the ricotta mixture, a drizzle of honey, a pinch of flaky salt and a sprinkling of crushed pink peppercorns. Serve at room temperature.

RICOTTA CROSTINI

Ricotta Crostini image

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 25m

Yield Makes about 12

Number Of Ingredients 7

Ingredients

1 loaf Italian country bread, sliced 1/3 inch thick (about 12 slices)
1/3 cup extra-virgin olive oil, plus more for drizzling (optional)
Flaky sea salt, such as Maldon
1 cup fresh ricotta, for serving
Freshly ground pepper, for serving (optional)
Tomato-Anchovy Salad, for serving (optional)
Roasted Broccoli Rabe, for serving (optional)

Steps:

Preheat oven to 450 degrees. Arrange bread on a baking sheet; brush both sides with oil. Season with salt. Toast until golden brown, about 8 minutes. Let cool completely on a wire rack. Spread with ricotta; drizzle with oil and sprinkle with pepper, or add toppings as desired.

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