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Crostini w/ Ricotta, Honey & Lemon Zest



These crostini are my new favorite snack. They are addictive.

The key is to use the freshest ricotta you can find. Don't bother using the container stuff from the stupidmarket, it just doesn't cut the mustard (or the cheese!).

I was lucky enough to receive some homemade ricotta, and now that is all I will ever want.

Toast up some baguette slices and spread a schmear of the ricotta on top of them while the bread is still warm.



Drizzle some honey on top and top with a bit of lemon zest.

They tasted like a treat from the bakery. Great paired with a nice Rose wine.



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Karin said…
Oh my, that sounds delicious indeed. Home made ricotta. NEver thought about trying to make that myself, but now I'm intrigued!
June 8, 2011 at 7:23 AM
Kathy~Sweet Bird Designs said…
yum! a family member recently gave me her recipe for homemade ricotta...I may have to try it now for this recipe!
June 8, 2011 at 7:33 AM
Kathy Walker said…
These would make the best snack! I would have trouble knowing when to stop eating!!!
June 8, 2011 at 9:42 AM
The JR said…
They do look like a great snack. YUMMY!
June 8, 2011 at 9:45 AM
Ciao Chow Linda said…
You're so right about not using store made ricotta with these. I have a couple of friends who make their own ricotta and one of these days I'm going to have to try it too. I love this with some good mostarda or savory type jam on top too.
June 8, 2011 at 11:02 AM
Joanne said…
This is the kind of recipe I would learn to make ricotta for!

I actually never use the stuff in the container anymore. I just go to specialty stores and get the fresh stuff! It's so worth it.
June 8, 2011 at 1:23 PM
SarahB said…
My kinda crostini!!
June 8, 2011 at 4:26 PM
Lori Lynn said…
Hi Stace - we are lucky here to get fabulous fresh ricotta from our local Italian deli. You are right, it doesn't compare to supermarket varieties. Your crostini sounds perfectly love with rose!
LL
June 8, 2011 at 11:44 PM
Proud Italian Cook said…
Fortunately I can get fresh homemade ricotta here too, it's always in my fridge, I have some right now. I'll eat it for breakfast lunch or dessert, love it with honey or something figgy!
June 9, 2011 at 12:02 AM
Ginny Lee said…
no homemade ricotta in my part of Texas but this recipe may inspire me to make some! we do have some great local honey....
June 10, 2011 at 7:44 AM
Dana said…
I made something like this last summer but it didn't look nearly as pretty and the lemon zest didn't sprinkle so well. Randy was asking why bother and so I didn't after one shot. Looks like it is time to try again. Did you see the Travel section of the Times today? All about eating in Seattle!
June 10, 2011 at 7:08 PM
tasteofbeirut said…
I am all for simple but full of flavor! This crostini reminds me of a traditional Lebanese treat which consists of areesh cheese (similar to ricotta) drizzled with honey. It is ordered for dessert in a lot of country-style restaurants. I am planning to learn how to make ricotta!
June 11, 2011 at 10:37 AM
Michele said…
Looks like the perfect snack!
June 20, 2011 at 10:16 PM
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