In Italian, crostini means “little toasts”. Crostinis are thin slices of bread toasted and served warm with various toppings. From time to time life gets quite hectic, as I’m sure most of you can agree, and sometimes I want to make something that is quick but doesn’t sacrifice on flavor. Crostinis are perfect for just that. They only have a few steps and you can vary the flavors to your liking. For this crostini, I decided to top the toasted bread with a little rosemary, white truffle honey, and fresh ricotta. The result is a light and refreshing creamy crunchy little toast.
1/2 baguette or Italian bread
Olive oil for drizzling bread
2 sprigs rosemary
6 oz. ricotta
white truffle honey for drizzling
Preheat oven to 450 degrees F. Slice the baguette into thin diagonal slices and lay flat on a clean baking sheet. Drizzle olive oil across the surface of each slice of bread. Sprinkle the rosemary across the breads and place in oven for 8-10 minutes or until the bread is golden brown and toasted.
In a small mixing bowl, combine the ricotta and juice of the 1/2 of the lemon. When the toasts are finished baking, remove from oven and spoon about 1-2 tablespoons of the ricotta onto the toasts. Drizzle each with the white truffle honey and top with any excess rosemary. It’s as simple as that. Enjoy!