Crostini with Ricotta and Pink Peppercorns

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   On a slight bias, slice the baguette into 1/4-inch slices.

3. 3

   Brush the slices with the 1/4 cup olive oil, then place on a baking sheet and sprinkle with the 1/2 teaspoon salt.

4. 4

   Bake until golden brown and crunchy, 10 to 12 minutes.

5. 5

   Set aside to cool.

6. 6

   In a small bowl, whisk together the ricotta, lemon zest, 3 tablespoons olive oil, and 1/8 teaspoon salt.

7. 7

   Once the crostini are cool, top each with 1 heaping tablespoon of ricotta mixture, a pinch of coarse salt and a sprinkling of crushed pink peppercorns.

8. 8

   Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.