Nightingale's Lavender Honey Ricotta Crostini

This crostini is a soothing, elegant tribute to the care and dedication of nurses, featuring a creamy, whipped ricotta base infused with floral lavender. The sweetness of local honey and the crunch of toasted almonds create a balanced, comforting bite that is both refreshing and deeply satisfying.

Cheese & Dairy

Ingredients

small baguette, sliced into 1/2 inch thick rounds (about 24 slices)
1/4 cup extra virgin olive oil
cup whole milk ricotta cheese, drained
tablespoon culinary lavender buds, finely crushed
tablespoon powdered sugar
1/4 teaspoon vanilla extract
tablespoons high
quality local honey, plus more for drizzling
1/4 cup sliced almonds, toasted
Pinch of sea salt

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and arrange on a baking sheet. Toast for 8 minutes
minutes, or until golden brown and crisp.
While the bread toasts, prepare the ricotta topping. In a medium bowl, combine the drained ricotta, crushed lavender buds, powdered sugar, vanilla extract, and sea salt. Whip with a fork or hand mixer until light and fluffy.
Stir 2 tablespoons of honey into the whipped ricotta mixture until just combined.
Once the crostini are cool, spread a generous layer of the lavender
honey ricotta mixture onto each slice.
Garnish each crostini with a sprinkle of toasted sliced almonds and a final, light drizzle of honey just before serving.

Chef's Tip & Pairing

For a perfect pairing, serve this delicate, floral crostini with a glass of chilled Prosecco or a light, slightly sweet Moscato d'Asti. The subtle bubbles and fruity notes will complement the lavender and honey beautifully.

From the Tini Crostini Collection