Ricotta Crostini With Olive Oil And Sea Salt
- 1 1/2 cups whole-milk ricotta
- 1 tablespoon heavy cream
- Zest of 1/2 lemon (optional)
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1 baguette, sliced
- Olive oil
- Flaky sea salt
- Whisk the ricotta, heavy cream, and zest if using in a mixing bowl until combined. Add in the 1/4 teaspoon of salt and a few cranks of black pepper. Taste the ricotta and adjust the seasoning as necessary.
- Preheat the oven to 425u0b0F. Lay the baguette slices out on a sheet pan and drizzle each with a little olive oil. Toast until they are golden brown, about 6 minutes.
- Top each toasted baguette slice with the ricotta mixture. Drizzle more olive oil over the top of each slice and season with black pepper and flaky sea salt.
wholemilk ricotta, heavy cream, lemon, salt, freshly ground black pepper, baguette, olive oil, salt
Taken from food52.com/recipes/74591-ricotta-crostini-with-olive-oil-and-sea-salt (may not work)