Whipped Ricotta Crostini with Walnuts & Salted Honey
INGREDIENTS
1 pound whole milk ricotta strained of any excess moisture
Zest of ½ – 1 lemon to taste
fine kosher salt* to taste (about 1 teaspoon)
1 baguette (or focaccia) sliced into bite-sized rounds
2 Tablespoons any from Olives & Grapes 100% pure extra virgin olive oil
½ Cup walnuts chopped
¼ Cup honey
3 – 4 sprigs fresh thyme
Flaky finishing salt to taste
INSTRUCTIONS
• Arrange a rack in the center third of the oven and preheat to 400° Fahrenheit (205° Celsius).
• To make the whipped ricotta: add ricotta cheese, lemon zest and kosher salt into a food processor fitted with the blade attachment. Process on high speed for 1 minute until smooth and creamy. Transfer to a piping bag fitted with a petal decorating tip, if using. Refrigerate until ready to assemble the crostini.
• Arrange the sliced baguette (or focaccia) on a baking sheet. Use a pastry brush to brush a little olive oil on the tops of each slice. Toast in the oven for about 7 minutes or until the edges of the crostini are lightly golden.
• Toast the chopped walnuts for about 5 minutes or until golden and aromatic.
• Assemble the crostini just before serving. Pipe (or spread) a portion of the whipped ricotta on each crostino. Top crostini with a sprinkle of toasted walnuts, fresh thyme leaves and a drizzle of honey. Finish with flaky sea salt, to taste.