Crostini With Ricotta And Pink Peppercorns Recipes

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CROSTINI WITH RICOTTA AND PINK PEPPERCORNS



Crostini with Ricotta and Pink Peppercorns image

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 16 to 20 crostini

Number Of Ingredients 10

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.

CROSTINI WITH RICOTTA AND PINK PEPPERCORNS



Crostini with Ricotta and Pink Peppercorns image

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

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

Steps:

  • Preheat the oven to 400 degrees F.
  • On a slight bias, slice the baguette into 1/4-inch slices. Brush the slices with the 1/4 cup olive oil, then place on a baking sheet and sprinkle with the 1/2 teaspoon salt. Bake until golden brown and crunchy, 10 to 12 minutes. Set aside to cool.
  • In a small bowl, whisk together the ricotta, lemon zest, 3 tablespoons olive oil, and 1/8 teaspoon salt.
  • Once the crostini are cool, top each with 1 heaping tablespoon of ricotta mixture, a pinch of coarse 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

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.

CROSTINI WITH RICOTTA, HONEY, AND LEMON ZEST



Crostini with Ricotta, Honey, and Lemon Zest image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 6

1 1/2 cups whole-milk ricotta
20 crostini
Salt and pepper
Extra-virgin olive oil
Honey
Grated zest of 2 lemons

Steps:

  • Divide ricotta among crostini. Season with salt, drizzle with olive oil and honey, and top with lemon zest and pepper.

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