Four ingredients: bread, ricotta, honey and salt – the essence of simplicity.
These crostini make a superb finger food, but you can also serve them as a light cheese course, a prelude to dessert. Either way, they’re pure heaven to the taste buds. Now I’m craving one of these crostini… Off to the kitchen I go!
Food & wine pairing: Off-dry or sweet Riesling with ricotta and truffle honey crostini
An off-dry or sweet Riesling are superb with these crostini. Make sure to serve the wine not too chilled; 50°F to 55°F (10°C to 13°C) would be ideal.
Crostini with ricotta, truffle honey and smoked salts
makes 16 crostini
active time: 20 min
- 16 baguette slices – cut on the diagonal in 1/4″ thick slices
- 1 1/2 cups ricotta
- 1/4 cup white truffle honey
- fine smoked alderwood salts to taste
- 1 jelly roll pan
- Preheat broiler on high.
- Step 1: Place the bread slices on the jellyroll pan and toast under the broiler on each side until golden-brown.
- Step 2: Top each bread slice with 1 1/2 tablespoons of ricotta. Place the crostini on a serving platter. Drizzle each slice with a little truffle honey (about 3/4 teaspoon). Generously sprinkle the crostini with smoked salts and serve immediately, while the bread slices are still warm.