Crostini with Sweet Ricotta, Honey and Toasted Hazelnuts2014-12-14
- Yield : 4 servings
- Prep Time : 5m
- Cook Time : 2m
- Ready In : 7m
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- 1 baguette, sliced 1/4-inch thick
- 1 1/4 cups fresh ricotta
- 1/4 cup clover honey
- 1 orange
- 1/3 cup toasted, chopped, blanched hazelnuts
- Figs or strawberries, quartered
Preheat a broiler, oven or grill to medium-high heat .
Toast the bread until lightly golden brown on both sides-the bread should be crisp but still tender on the inside, not brittle. Dollop some ricotta on each slice of toast. Drizzle a little honey over all, and then zest the orange over the tops. Scatter the hazelnuts on top, put a wedge of fruit on each toast and finish with another drizzle of honey.