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Cheese & DairyIntermediate15 min
Hazy Hop & Apricot Ricotta Crostini
This crostini captures the bright, fruity essence of a Hazy IPA in a savory bite. Creamy, citrus-infused ricotta provides a smooth base, perfectly complemented by the sweet-tart chewiness of dried apricots and a drizzle of hop-flavored honey.
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Ingredients
- •baguette, sliced into 1/2-inch thick rounds
- •tablespoons olive oil
- •oz fresh whole milk ricotta cheese
- •tablespoon orange zest, finely grated
- •teaspoon fresh thyme leaves
- •1/4 teaspoon sea salt
- •1/4 cup dried apricots, thinly sliced
- •tablespoons hop
- •infused honey (or regular honey)
Prep Steps
- 1Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast for 8 minutes
- 2minutes, or until golden and crisp.
- 3In a small bowl, combine the ricotta cheese, orange zest, thyme leaves, and sea salt. Mix gently until just combined.
- 4Spread a generous spoonful of the citrus
- 5thyme ricotta mixture onto each toasted crostini base.
- 6Arrange a few slices of dried apricot on top of the ricotta.
- 7Drizzle the crostini with the hop
- 8infused honey just before serving.
Chef's Tip & Pairing
The bright, fruity notes of this crostini make it an ideal pairing for its namesake: a Hazy IPA. The beer's low bitterness and high aroma will enhance the citrus and apricot without overpowering the delicate cheese.
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