Honey Ricotta Crostini Food

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CROSTINI WITH SWEET RICOTTA, HONEY AND TOASTED HAZELNUTS



Crostini with Sweet Ricotta, Honey and Toasted Hazelnuts image

Provided by Bobby Flay

Categories     appetizer

Time 7m

Yield 4 servings

Number Of Ingredients 6

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

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



Crostini with Ricotta, Honey, and Lemon Zest image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 6

1 1/2 cups whole-milk ricotta
20 crostini
Salt and pepper
Extra-virgin olive oil
Honey
Grated zest of 2 lemons

Steps:

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

HONEY RICOTTA CROSTINI



Honey Ricotta Crostini image

Provided by Giada De Laurentiis

Time 20m

Yield 6

Number Of Ingredients 8

1/2 baguette
1/4 cup plus 3 tablespoons extra-virgin olive oil
1/2 teaspoon plus 1/8 teaspoon kosher salt
1 cup ricotta cheese
1 teaspoon lemon zest
1/3 cup honey
2 tablespoons coarse flake sea salt (such as Maldon)
3 tablespoons pink peppercorns (crushed)

Steps:

  • Preheat the oven to 400 degrees F.
  • On a slight bias, slice the baguette into 1/4-inch slices. Brush the slices with the 1/4 cup olive oil, then place on a baking sheet and sprinkle with the 1/2 teaspoon salt. Bake until golden brown and crunchy, 10 to 12 minutes. Set aside to cool.
  • In a small bowl, whisk together the ricotta, lemon zest, 3 tablespoons olive oil, and 1/8 teaspoon salt.
  • Once the crostini are cool, top each with 1 heaping tablespoon of ricotta mixture, a drizzle of honey, and a pinch of coarse salt and a sprinkling of crushed pink peppercorns. Serve at room temperature.

Nutrition Facts : ServingSize 6

HONEY-GLAZED BRUSSELS AND RICOTTA CROSTINI



Honey-Glazed Brussels and Ricotta Crostini image

Provided by Trisha Yearwood

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Twelve 1/2-inch-thick slices country bread or baguette, cut on a bias
3 tablespoons extra-virgin olive oil
12 ounces Brussels sprouts, trimmed and quartered (leave attached at the end)
Kosher salt and freshly ground black pepper
1/4 cup balsamic vinegar
2 tablespoons honey
Pinch red pepper flakes
1 tablespoon unsalted butter
1 teaspoon freshly grated lemon zest
3/4 cup fresh whole-milk ricotta (about 5 ounces)
1/3 cup coarsely chopped pistachios
1/3 cup fresh Italian parsley leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the bread on a baking sheet and toast until crisp and the edges are golden, about 6 minutes. Brush the bread on one side with 1 tablespoon of the olive oil while still hot.
  • Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil is hot, add the Brussels sprouts and season with salt and pepper. Let sit for a minute, then toss. Continue to cook and toss occasionally until the sprouts are lightly browned all over, 5 to 6 minutes. Add 1/3 cup water, reduce the heat so the water is simmering and cover the skillet. Cook until the sprouts are tender, 5 to 6 minutes. Meanwhile, stir together the balsamic, honey, red pepper flakes and 1/2 teaspoon salt in a small bowl.
  • When the sprouts are tender, uncover and add the balsamic mixture. Simmer rapidly until the sauce reduces and glazes the sprouts, 1 to 2 minutes. Add the butter and sprinkle with the lemon zest. Toss to coat the sprouts in the melted butter; they should be coated in a glossy glaze at this point.
  • To serve, spread the ricotta on the toasts. Top with the sprouts. Garnish with the pistachios and parsley leaves.

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