Earl Grey-Infused Ricotta & Candied Lemon Crostini

A sophisticated, lightly sweet crostini featuring creamy ricotta cheese infused with the floral, citrus notes of Earl Grey tea. Topped with a drizzle of honey and a delicate slice of candied lemon peel, this appetizer is a refreshing and elegant bite perfect for a summer afternoon.

Cheese & Dairy

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz whole milk ricotta cheese
Earl Grey tea bags (or 1 tablespoon loose leaf tea)
tablespoon fresh lemon juice
1/4-bought or homemade)
tablespoons honey, plus more for drizzling
1/4 cup candied lemon peel, thinly sliced (can be store
bought or homemade)

Method

Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
minutes until lightly golden and crisp.
In a small bowl, steep the Earl Grey tea bags in 2 tablespoons of hot water for 5 minutes. Remove the bags, squeezing out excess liquid. Let the tea cool slightly.
In a medium bowl, combine the ricotta cheese, cooled tea, lemon juice, salt, and 2 tablespoons of honey. Mix gently until just combined and creamy.
Spread a generous layer of the Earl Grey ricotta mixture onto each toasted crostini.
Garnish each crostini with a thin slice of candied lemon peel and a final light drizzle of honey. Serve immediately.

Chef's Tip & Pairing

For an extra layer of flavor, use a high-quality, floral honey like orange blossom or clover. Pair this crostini with a crisp, dry Prosecco or a chilled cup of unsweetened Earl Grey iced tea.

From the Tini Crostini Collection