Whipped Lemon Ricotta and Pistachio Honey Crostini

Ingredients

• •baguette, sliced into 1/2-inch pieces
• •tbsp extra virgin olive oil
• •oz fresh whole milk ricotta cheese
• •tbsp fresh lemon juice
• •tsp lemon zest
• •tbsp high
• •quality honey, plus more for drizzling
• •1/4-Optional: 4
• •Pinch of flaky sea salt
• •Optional: 4
• •fresh mint leaves, thinly sliced for garnish

Prep Steps

1. 1Preheat your oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and arrange them on a baking sheet. Toast for 8 minutes
2. 2minutes until they are golden brown and crisp.
3. 3While the bread is toasting, prepare the topping. In a small, dry skillet, toast the chopped pistachios over medium heat for 2 minutes
4. 4minutes until they are fragrant and lightly browned. Set aside.
5. 5In a medium bowl, combine the ricotta cheese, lemon juice, lemon zest, and a pinch of sea salt. Use a fork or a small whisk to whip the mixture lightly until it is smooth and creamy.
6. 6Spread a generous layer of the whipped lemon ricotta mixture onto each toasted crostini base.
7. 7Drizzle the crostini with the remaining honey, sprinkle generously with the toasted pistachios, and garnish with a few slivers of fresh mint if desired. Serve immediately.