Lemon Ricotta Crostini with Truffle Honey

Lemon Ricotta Crostini with Truffle Honey

Yield: Makes 30-40 bites


  • 1 ficelle, thinly sliced
  • 2 garlic cloves
  • 1/4 cup honey
  • 1 teaspoon white truffle oil
  • 1 1/2 cups ricotta
  • zest of 1 lemon
  • Lemon slices for garnish


  1. Preheat the oven to 450 degrees.
  2. Arrange the bread on a baking sheet and toast in the oven for 3-5 minutes, until lightly browned on the top, but not hard.
  3. In the meantime, place the honey in a small mixing bowl and heat in the microwave for 5-10 seconds, until slightly warmer than room temperature. Mix in the truffle oil until well combined.
  4. Rub the tops of the crostini pieces with the garlic cloves.
  5. Top each round of bread with a smear of ricotta, a drizzle of truffle honey, and sprinkle of zest. To serve, arrange on a platter and arrange the lemon slices on the side.

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