Truffle Pistachio Whipped Ricotta Crostini
This Whipped Ricotta Crostini topped with Truffle Oil, Honey, and Pistachios makes for a luxurious appetizer in just 15 minutes.
PREP:
10
MINS
HOURS
COOK:
5
MINS
HOURS
TOTAL:
15
Ingredients
Servings: 8-10
- 1 Artisanal Baguette
- 2 tbsp. Olive Oil
- 1 cup Organic Valley Whole Milk Ricotta
- 1 Lemon, zest and juice
- 4 tbsp. Honey, separated
- 1/3 cup Pistachios, crushed
- 2-3 tbsp. Truffle Oil
- Freshly Cracked Black Pepper, to taste
- Salt, to taste
Instructions
- To Make the Crostini: In the meantime, turn your oven on to BROIL.
- Slice the baguette into ½” slices. Place on a parchment paper lined sheet pan and generously drizzle with olive oil. Broil for 1-2 minutes, flip the bread slices, and broil another 1-2 minutes, until golden.
- To Make the Whipped Ricotta: In a food processor, combine the ricotta, lemon juice, and 2 tablespoons of honey. Blend until smooth. Season with salt and black pepper to taste.
- To Assemble: Add a generous slather of the whipped ricotta to each crostini, then garnish with crushed pistachios, truffle oil, honey, and lemon zest. Season with salt and black pepper to taste. Enjoy!
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