At Casellula last night, Dad and I tried – and loved – this appetizer, but we both thought that it actually worked better as an unusual, mild dessert. We set it aside, ate through our cheese and charcuterie, and finished off the meal with the sweet, honey-and-lemon soaked ricotta.
RICOTTA, LEMON & HONEY CROSTINI (my interpretation of Casellula’s recipe; serves 2)
What you need:
4 heaping tablespoons ricotta
2 tsp lemon zest
2 tbsp honey
1/4 cup crushed hazlenuts
4 bread rounds, toasted and lightly buttered
What you do:
1. Top each toasted, buttered bread round with 1 heaping tbsp ricotta.
2. Sprinkle a little lemon zest and a drizzling of honey over each; set on plate.
3. Arrange crushed hazlenuts over and around your crostini. Mm!
Alt: If you’d like to serve this as an appetizer rather than a dessert, try adding a little sea salt and arugula.