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Heather’s Ricotta & Honey Crostini

Yields1 ServingPrep Time25 minsCook Time10 minsTotal Time35 mins

I stole (guessed with my tastebuds) this recipe from one of my favorite restaurants in New York. These are a great hors d'oeuvre when you have some vegetarians in the mix, but incredibly delicious for carnivores as well. Very simple dish, but because of this, make sure you're not getting cheap-o ingredients. And if you want to keep the carnivores happy, a slice of pancetta between the pesto and ricotta is exquisite.

 1-2 fresh baguettes
 olive oil
 1 small jar of pesto
 16 oz. of whole milk ricotta
 1 jar of honey
 S&P
1

Preheat the oven to 375 degrees

2

Slice your baguette(s) into 3/4" thick rounds and spread onto a lined cookie sheet

3

Toast them in the oven until golden brown

4

Remove from oven and immediately brush olive oil onto the rounds and let them rest for 10 minutes

5

Spread a thin scrape of pesto on each round, ensuring that it covers the whole round

6

Dollop a rounded TB of ricotta onto each pesto-ed round

7

Drizzle honey and grind fresh pepper on top of each round

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