- Moldy Cheese Day
Crostini with Ricotta, Truffle Honey, and Smoked Salts
Viviane Bauquet Farre
- 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
- Tuscan Apple Cake
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- Marinated Feta with Pan-Roasted Shishito Peppers and Olives
- Basil Pesto
- Cannellini Bean Dip with Pan-Fried Mint
- Carrot Cake with Cardamom, Currants, and Ginger-Crème Fraîche Chantilly
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!
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.