| Prep Time | 20 |
| Servings |
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Ingredients
- 1 baguette thinly sliced
- 1 batch homemade Ricotta cheese
- 2 TBS olive oil
- 1 garlic clove peeled
- 2 TBS raw honey approximation
- 2 tsp fresh thyme or rosemary finely chopped
Ingredients
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Instructions
- Slice the baguette and place on an oven proof tray and drizzle with the olive oil. Bake at 350 until the bread is toasted nice and brown.
- While the bread is cooking, zest your lemon in a small bowl and finely chop the herbs. Set aside for assembly. You can also zest the lemon directly into the ricotta, it’s delicious that way as well.
- Once the bread is hot out of the oven, rub with the peeled garlic cloves. It immediately infuses the bread with fresh garlic taste, in my opinion, its far superior flavor to garlic salt, but you can use that in a pinch.
- Let the bread cool a bit and when you are ready to serve, pull your homemade ricotta out of the fridge and either serve in a bowl or dollop as much ricotta as you want on each crostini, drizzle with the wild honey, lemon zest and herbs. Enjoy!
- Note: You can either assemble these ahead of time or put out all the “parts” out and let each of your guests assemble how they like it. You really can’t go wrong!