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

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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.