Recipes, Starters

Ricotta crostini two ways

June 7, 2015

  
Happy Sunday everyone. Just a simple post from me today with ricotta crostini done two ways, firstly with lemon, chilli flakes and basil, then a second way with some truffle honey and black pepper.

These make a deliciously simple summer canapé or starter and are great served with a nice chilled glass of white wine, Pinot Grigio if you are sticking with the Italian vibes.

Ricotta crostini with lemon, chilli flakes and basil

This first option is really fresh and summer. The flavours and typical Italian and the lemon adds a lovely little pop to the ricotta.

1 baguette
200 grams ricotta
1 lemon
Chilli flakes
Small basil leaves
50ml Extra virgin olive oil
Salt

Slice a fresh baguette diagonally and brush both sides lightly with a little melted butter or olive oil. Place under a girl for 2-3 minutes on each side until golden.

In a small bowl add the olive oil, zest and juice of the lemon and a pinch of chilli flakes (depending on how spicy you like it). Mix well. Add 1 tablespoon to the ricotta with a pinch of salt and mix well.

Using a spoon, spread a little of the ricotta onto each slice. Drizzle with the remaining dressing and scatter some small basil leaves.

Ricotta crostini with truffle honey and black pepper

Ricotta and honey is a beautiful combination. But what is even more delicious is this truffle honey, it adds a little something else and with a sprinkle of black pepper to take the sweetness edge way this really is a sophisticated little canopy.

I bought my truffle honey from the Truffle Hunter http://www.trufflehunter.co.uk/product-category/truffle-honey/ like any truffle product it’s not cheap but it really adds something a bit special to a simple recipe. It also pairs deliciously with other cheeses such as Camembert or drizzled over roasted figs.

1 baguette
200 grams ricotta
Salt
30 grams truffle honey (or use regular honey with some truffle oil)
Black pepper

Slice a fresh baguette diagonally and brush both sides lightly with a little melted butter or olive oil. Place under a girl for 2-3 minutes on each side until golden.

Mix the ricotta with a pinch of salt and 1 tablespoon of the truffle honey. Using a spoon, spread a little of the ricotta onto each slice. Drizzle with the remaining honey and some freshly ground black pepper.

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