51 minutes ago
Wednesday, June 8, 2011
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.