Crostinis de ricota con miel y trufa

Ingredientes

• 1 baguette (preferably a quality one, about 10-12 inches long)
• 8 oz Kite Hill almond-milk ricotta (or regular ricotta)
• 1 1/2 tablespoons honey
• 1/4 teaspoon black truffle oil
• 1/4 cup unsweetened almond milk (optional, for creamier ricotta)
• Extra virgin olive oil, for drizzling
• Kosher salt, to taste
• Fresh cracked black pepper, to taste

Preparación

1. 1

   Preheat oven: Set your oven to 350°F (175°C) to prepare for toasting the baguette slices.

2. 2

   Prepare the bread: Slice the baguette into approximately 1/2 inch thick pieces, preferably at a slight angle for better presentation. Place the slices on a baking sheet, drizzle generously with extra virgin olive oil, and season with kosher salt and freshly cracked black pepper to taste.

3. 3

   Toast the baguette slices: Bake the seasoned bread slices in the preheated oven for 5-6 minutes, or until they begin to turn a light golden brown and become slightly crispy. Remove from oven and allow to cool.

4. 4

   Creamify the ricotta (optional): For a smoother texture, mix the Kite Hill almond-milk ricotta with 1/4 cup unsweetened almond milk and a pinch of salt until just combined.

5. 5

   Mix truffle honey: In a small bowl, combine 1 1/2 tablespoons honey with 1/4 teaspoon black truffle oil, stirring to blend the flavors.

6. 6

   Assemble the crostinis: Once the toasted baguette slices have cooled, spread about one tablespoon of the ricotta mixture on each slice. Lightly crack black pepper over the top, then drizzle the truffle honey mixture generously over each crostini.