Crostini with ricotta and pink pepper
Votes: 3
Time: 25 min.
Complexity: easily
Quantity: 16-20 crostini
Complexity: easily
Quantity: 16-20 crostini
Crostini with ricotta and pink pepper - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For the crostini:
- 1/2 baguette
- 1/4 cup olive oil
- 1/2 tsp salt
For the filling:
- 1 tbsp. ricotta cheese
- 1 teaspoon grated lemon zest
- 3 tbsp. l. olive oil
- 1/8 tsp salt
- 1/4 cup honey
- 1.5 tbsp. flake salt
- 2 tbsp. crushed pink pepper
We recommend
Recipes with similar ingredients: baguette, toast, ricotta cheese, lemon zest, sea salt flakes, honey
Cooking the dish according to the recipe:
- Prepare the crostiniPreheat oven to 200°C. Slice the baguette diagonally into 0.6 cm thick slices. Brush each slice with olive oil and place on a baking sheet. Sprinkle with salt and bake for 10-12 minutes, until the slices are crisp and golden brown. Remove from the oven to cool.
- Prepare the fillingIn a small bowl, combine the ricotta, lemon zest, olive oil, and salt. Once the crostini have cooled, spread each slice with 1 heaping tablespoon of the ricotta mixture, drizzle with honey, add a pinch of flaky salt, and a handful of crushed pink peppercorns. Serve the crostini warm, at room temperature.
This sandwich can be served with breaded cheese or with cheese in dough (see cheese crostini recipe).
Categories:
Similar recipes
