Crostini with Ricotta, Truffle Honey, and Smoked Salts

Crostini with Ricotta, Truffle Honey, and Smoked Salts
Staff Writer
Crostini with Ricotta, Truffle Honey, and Smoked Salts

Viviane Bauquet Farre

Crostini with Ricotta, Truffle Honey, and Smoked Salts

Four ingredients: bread, ricotta, honey, and salt — the essence of simplicity.

Let's take that freshly baked baguette from your corner bakery, light and fluffy homemade ricotta, ambrosial truffle honey, and pungent smoked salts and transform a simple dish into a celestial one.

These crostini make superb hors d'oeuvres, but you can also serve them as a light cheese course, a prelude to dessert. Either way, they're pure heaven to the taste buds.

On a side note, I tend to prefer white truffle honey because it has more flavor than honey infused with black truffles. You can find truffle honey and smoked salts in gourmet and specialty food stores.

Now I'm craving one of these crostini… Off to the kitchen I go!

Ingredients

  • Sixteen 1/4-inch-thick baguette slices, cut on a bias
  • 1 1/2  Cup  ricotta
  • 1/4  Cup  white truffle honey
  • Fine smoked alderwood salts, to taste

Directions

Preheat the broiler on high. Place the bread slices on a baking sheet and toast under the broiler on each side until golden brown. Top each bread slice with 1 ½ tablespoons of the ricotta. Place the crostini on a serving platter. Drizzle each slice with a little truffle honey (about ¾ teaspoon). Generously sprinkle the crostini with smoked salts and serve immediately while the bread slices are still warm.

Nutritional Facts

Total Fat
1g
1%
Sugar
2g
2%
Cholesterol
1mg
0%
Carbohydrate, by difference
4g
3%
Protein
1g
2%
Vitamin A, RAE
25µg
4%
Calcium, Ca
10mg
1%
Fiber, total dietary
1g
4%
Folate, total
21µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
2mg
1%
Niacin
1mg
7%
Phosphorus, P
5mg
1%
Sodium, Na
68mg
5%
Water
16g
1%

Truffle Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Truffle Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!