Lemon Honey Ricotta Crostini
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15 oz. Galbani® Ricotta
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1 baguette (cut into ½ inch slices)
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2 Tbsps. extra virgin olive oil
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3 tablespoons lemon zest
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2 Tbsps. fresh thyme leaves
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¼ cup salted pistachios, chopped
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3 tablespoons honey
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salt and pepper to taste
Preheat the oven to 400 degrees F.
Arrange the slices of bread on a baking sheet. Drizzle one side with olive oil. Flip the slices over and drizzle the other side with oil.
Bake the bread for 5-7 minutes, flipping halfway through.
Place ricotta into a food processor. Process for about 30 seconds or until smooth and creamy.
Place mixture into a bowl and gently stir in salt and pepper.
To assemble the crostini, place the whipped ricotta into a Ziploc bag. Close the top of the bag and snip the bottom corner with a scissor to create a piping bag or use a piping bag if you have one.
Pipe the ricotta onto the crostini and top with lemon zest, thyme leaves, and pistachios. Drizzle honey on top and serve.
-
15 oz. Galbani® Ricotta
-
1 baguette (cut into ½ inch slices)
-
2 Tbsps. extra virgin olive oil
-
3 tablespoons lemon zest
-
2 Tbsps. fresh thyme leaves
-
¼ cup salted pistachios, chopped
-
3 tablespoons honey
-
salt and pepper to taste
Preheat the oven to 400 degrees F.
Arrange the slices of bread on a baking sheet. Drizzle one side with olive oil. Flip the slices over and drizzle the other side with oil.
Bake the bread for 5-7 minutes, flipping halfway through.
Place ricotta into a food processor. Process for about 30 seconds or until smooth and creamy.
Place mixture into a bowl and gently stir in salt and pepper.
To assemble the crostini, place the whipped ricotta into a Ziploc bag. Close the top of the bag and snip the bottom corner with a scissor to create a piping bag or use a piping bag if you have one.
Pipe the ricotta onto the crostini and top with lemon zest, thyme leaves, and pistachios. Drizzle honey on top and serve.