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RICOTTA, HAZELNUT AND TRUFFLE HONEY CROSTINI
Appetizers

RICOTTA, HAZELNUT AND TRUFFLE HONEY CROSTINI

RICOTTA, HAZELNUT AND TRUFFLE HONEY CROSTINI

The art of aperitivo is learned, but that doesn't mean it has to be complicated or time consuming. These canapés will impress your guests and have them like bees to a honeypot. Crunchy and creamy, sweet and salty, it has it all and then some.

Preparation 10 min
Cooking time 10-12 min
Portions 8-12

Ingredients

Preparation

  1. Preheat the oven to 350 °F.
  2. Lightly brush each side of the crostini pieces with olive oil. Place in a single layer on a parchment-lined baking sheet.
  3. Place the hazelnuts in a single layer on another baking sheet lined with parchment paper.
  4. Place both baking sheets in the oven and bake for 10 to 12 minutes. The bread should be golden brown and the hazelnuts should be lightly toasted.
  5. Lightly chop hazelnuts once they are cooled.
  6. Meanwhile, season the ricotta with salt and black pepper to taste.
  7. Spread the ricotta on each crostini. Top with crushed hazelnuts, rosemary leaves and drizzle with the honey. Serve.
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