Print
Whipped Ricotta Honey Cashew Crostini
Level up your starters with crostini topped with airy, whipped ricotta. Light, elegant, and perfect for sharing.
- In a small pot add water and sugar and bring to a boil.
- Using a vegetable peeler peel the lemon and orange. Slice those peelings into julienne strips. Place citrus strips into boiling simple syrup and remove from heat to cool.
- In a 450 degree oven place walnuts in a pan and toast in oven for 4 mins, mixing at the 2 minute mark. Season with salt when removed from oven.
- Slice the baguette 2 cm thick. Brush both side with olive oil and arrange on a baking sheet.
- Whip ricotta with honey, freshly cracked pepper, salt and fresh thyme.
- Toast baguette slices in oven for 2 minutes remove from heat. Place a generous amount of ricotta mixture on each toast and place back in the oven for one minute.
- Top each with a strip of each candied citrus and chopped walnuts.
