Lemon Ricotta Crostini with Flowers and Honey

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  • Makes: 20 servings
  • Prep: 15 mins
  • Bake: 8 mins 425°F

Lemon Ricotta Crostini with Flowers and Honey

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Directions

  1. Preheat oven to 425 degrees F. Using a serrated knife, diagonally slice the bread. Arrange bread slices on two large baking sheets. If desired, brush each slice lightly with olive oil. Bake for 8 to 10 minutes or until light brown, turning slices over once halfway through baking.
  2. In a small bowl stir together ricotta, the 1 teaspoon lemon peel, and the lemon juice. Spread over toasts. Top with strawberry or fig slices. If desired, drizzle with honey. Garnish with additional lemon peel and/or edible flowers.

From the Test Kitchen

Prepare as directed in Step 1. Cool bread. Transfer to an airtight container; cover. Store at room temperature for up to 24 hours. To serve, preheat oven to 425 degrees F. Arrange bread slices on baking sheet. Bake about 3 minutes or just until crisp. Continue as directed in Step 2.

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Nutrition Facts (Lemon Ricotta Crostini with Flowers and Honey)

  • Per serving:
  • 51 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 6 mg chol. ,
  • 70 mg sodium ,
  • 6 g carb. ,
  • 2 g pro.
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