A ricotta, hazelnut and truffle honey crostini recipe

truffle honey

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower in calories and honey is more economical.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and cream cheese is often less expensive.

Slice the day old baguette into thin slices.

Place the slices on a sheet pan and drizzle with olive oil, ensuring they absorb the oil.

Add hazelnuts to the same sheet pan.

Bake the baguette slices and hazelnuts in the oven at 350°F.

Once the hazelnuts are roasted, remove them from the oven and peel them using a clean dish towel or by rubbing them in your hands.

Roughly chop the peeled hazelnuts.

In a food processor, combine ricotta cheese, olive oil, salt, and pepper, and whip until smooth.

Transfer the whipped ricotta into a piping bag for easy application.

Chop some fresh Rosemary for garnish.

Assemble the crostini by piping the whipped ricotta onto the toasted baguette slices, topping with chopped Rosemary, hazelnuts, a sprinkle of salt, and a drizzle of truffle honey.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens