Crostini With Ricotta Honey And Lemon Zest Food

CROSTINI WITH SWEET RICOTTA, HONEY AND TOASTED HAZELNUTS

Steps:

• 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.

CROSTINI WITH RICOTTA, HONEY, AND LEMON ZEST

Steps:

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

FRESH RICOTTA, CHERRY, AND LEMON ZEST CROSTINI

Steps:

• Heat oven to 375 degrees. Combine cherries and sugar; let macerate 10 minutes.
• Brush bread with olive oil and toast until golden, 5 to 7 minutes. Mix ricotta with lemon zest. Spread bread with ricotta and top with cherries. Garnish with more zest.

CROSTINI WITH RICOTTA AND PINK PEPPERCORNS

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.

LEMON HERB, HOMEMADE RICOTTA & ROASTED TOMATO CROSTINI

Steps:

• Ricotta -- First step is to make your ricotta which - seriously makes itself. It is so easy. You will need a heavy bottomed pot or strainer or colander, cheese cloth and a big bowl. Step 1: Set up your colander over a large bowl. Make sure there is plenty of room in the bowl for the liquid to drain. Take 2 pieces of damp cheese cloth and line the colander. Step 2: In a medium to large pot, bring the milk, cream and salt to a rolling boil on medium heat stirring often. Once it is boiling add in the vinegar and immediately remove from the heat and stir. The vinegar will cause the milk and cream to separate and form curds. Stir a couple of times, wait 2-3 minutes, and then pour it into the strainer or colander on top of the cheese cloth. You will see the whey or clear liquid separate from the milk curds and drain to the bottom of the bowl. Let it rest at room temp for about 15-20 minutes to cool before you put it in the refrigerator. Just make sure as it sets in the refrigerator that none of the liquid in the bowl is touching the bottom of the ricotta. Make sure to cover the ricotta with saran wrap. Personally, I like to let mine set over night, but at least 4 hours to cool down and set.
• Tomatoes -- I like to have these chilled rather than hot, so I make these ahead of time too. Couldn't be easier. Oven at 425, line a baking sheet with aluminum foil or parchment paper and add the tomatoes. Drizzle with olive oil and season with salt and pepper. Bake for approximately 10 minutes until they begin to soften, but not falling apart. Let cool, transfer to a plate and cover. Done!
• Herbed Topping -- Add the ricotta, lemon zest and juice, scallions, herbs, salt and pepper. Mix well and set to the side. I prefer to make this right before I serve.
• Baguettes -- Some people bake them on a high temp in the oven, personally, I prefer to broil mine. They take only a minute or two and it is easy. I line a baking sheet with foil or parchment paper and add the baguette slices. Drizzle with olive oil and broil the first side. Once golden brown, flip and broil just another minute until brown. Remove and rub the garlic on the side you drizzled with olive oil. That is the side you will add the toppings to. The garlic is optional, but I think it gives it a great taste.
• Finish -- Top each of the baguette with a little of the arugula (optional), then a spoon of the ricotta and a tomato slice. ENJOY!
• Prep time doesn't include the chilling of the ricotta.