Whipped Ricotta Crostini with Truffle Honey
Recipe Blog Post
Ingredients
(* indicates my preferred ingredients – see notes for alternatives)
6-8 slices O&V Bruschetta Toast or home-made crostini (see Chef Note) *
¾ cup whole milk ricotta cheese
3 tablespoons O&V Unflavored Extra Virgin Olive Oil (EVOO) *
½ cup finely and freshly grated Parmesan cheese (see Chef Note)
Fresh cracked pepper and salt to taste
3 – 4 tablespoons O&V Truffle Honey *
Fresh rosemary, chopped for garnish
Crushed pink peppercorn for garnish
Preparation
In a food processor, whip together the ricotta, EVOO, Parmesan cheese and season with salt and a little pepper to taste.
Spread the ricotta on the crostini/bruschetta toast. Drizzle each toast with Truffle Honey and a small pinch of fresh chopped rosemary and crushed pink peppercorn.
Serves 6-8
Active time 5 minutes Total Time: 8 minutes
Chef Note
To make your own crostini at home: Preheat the oven to 425F. Slice rustic bread, brush slices on both sides with Roasted Garlic Oil and place on a baking sheet in the pre-heated oven for 7-10 minutes, turn and toast another 2-3 minutes until golden and crispy. You can also choose to use gluten-free bread to do this.
I recommend buying a wedge of parmesan cheese and grating it fresh on the smallest holes on your grater. This allows for a creamier whipped mixture than when you use store bought, pre-grated parmesan which tends to be grainier due to the fillers used in it.
Notes
* The Bruschetta Toast makes this an easy, appetizer to create at any time, but see Chef Note for home-made crostini. Given the simplicity of the recipe, high quality ingredients will make all the difference to the ultimate taste, so please use a quality Unflavored EVOO and Truffle Honey.
Highlighted products are available at Oil & Vinegar stores.
Categories: Appetizer, Gourmet, Appetizer in a Hurry, Vegetarian, Gluten-Free Option, Truffle Honey, Unflavored EVOO, Whipped Ricotta, Parmesan Cheese, Easy Crostini, Easy Entertaining,
