Crostini with ricotta, truffle honey and smoked salts

Crostini with ricotta, truffle honey and smoked salts

Four ingredients: bread, ricotta, honey and salt – the essence of simplicity.

Let’s take that freshly baked baguette from your corner bakery, light and fluffy homemade ricotta, ambrosial truffle honey and pungent smoked salts and transform a simple dish into a celestial one.

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

White wine icon
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.

Alderwood smoked sea salts

Crostini with ricotta, truffle honey and smoked salts

makes 16 crostini
active time: 20 min

  1. 16 baguette slices – cut on the diagonal in 1/4″ thick slices
  2. 1 1/2 cups ricotta
  3. 1/4 cup white truffle honey
  4. fine smoked alderwood salts to taste
  1. 1 jelly roll pan

  1. Preheat broiler on high.
  2. Step 1: Place the bread slices on the jellyroll pan and toast under the broiler on each side until golden-brown.
  3. 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.

Crostini with ricotta, truffle honey and smoked salts

hors d’oeuvre, crostini, ricotta

31 Comments

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