Lemon Ricotta Crostini with Flowers and Honey
- 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.
- 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.
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.