These Honey Ricotta, Roasted Red Pepper & Pistachio Crostini were inspired by an appetizer we had ordered and subsequently devoured while enjoying dinner out with friends. I took one bite of the crostini and immediately thought 'I need to figure out how to re-create this at home'. Which is exactly what happened several weeks later. I was having a small dinner party and wanted the appetizer course to be relatively easy, yet be one with high 'wow in appearance and taste' factors. And apparently they did, as everyone raved about them! Needless to say the Honey Ricotta, Roasted Red Pepper & Pistachio Crostini helped to get night off a great start.
If there was an ever an appetizer to go on repeat appearances around here, this one would be high on the list.
What makes this Honey Ricotta, Roasted Red Pepper & Pistachio Crostini so delicious are it's flavors and textures. With a bit of crunch coming from the crostini and chopped pistachios, to the creaminess of the honey infused ricotta, to the sweetness of the roasted red peppers, to the fruity, sweetness of the drizzle of honey, they are heaven in a bite.
The crostini can be made in the oven or on the grill. Lately I have been making them on the grill as it gives the crostini another dimension of flavor. Whole milk ricotta and honey get whipped together until smooth and creamy. Using a pastry bag (or a plastic bag with one corner cut off) makes for an even more luxurious beautiful bite.
Roasted red peppers are easy to make on the grill. Char them until all sides are blackened. Place the charred peppers in a brown paper bag, seal, and let cool until you can handle them. Remove the charred skin, stem and seeds before cutting into 1/8" strips. Whatever you do, do not rinse the roasted red peppers as you will be removing some of their delicious flavor. These can be made early in the day and kept at room temperature or the day before (covered and chilled in the refrigerator). Another option would be to use jarred roasted red peppers.
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Chopped pistachios and pistachio dust get sprinkled on top of the strips of red pepper. A generous drizzle of good honey and some micro-greens are the finishing touch.
All of the elements of the Honey Ricotta, Roasted Red Pepper & Pistachio Crostini can be made several hours ahead, but they should be assembled and arranged on a platter within 30 minutes of serving. However, wait to drizzle the honey until you are ready to serve them.
These rustic, blissful Honey Ricotta, Roasted Red Pepper & Pistachio Crostini are on the heartier side. Which makes them a great stand alone appetizer. Although served with a bowl of Rosemary Roasted Cashews you have the makings of the most perfect (and easy) appetizer course. Or pair these two and serve them at a casual gathering of friends.
Valentine's Day, Galentine's Day, the Grammys, and/or the Oscars coming in the weeks ahead give you all the more reason to make these swoonworthy Honey Ricotta, Roasted Red Pepper & Pistachio Crostini.
Recipe
Honey Ricotta, Roasted Red Pepper & Pistachio Crostini
Makes 16-18
Ingredients
1 French Demi-Baguette (7oz/198g), cut into 1/4" slice on the diagonal, grilled or toasted in the oven (you should get 16 to 18 slices)
16 ounces (453g) whole milk ricotta
1 Tablespoon + 1 teaspoon good quality honey, plus more for drizzling
1/8 teaspoon Kosher Salt
1 - 2 red peppers, roasted, peeled, seeded, and cut into 1/8" slices (or can use jarred roasted red peppers)
Flaky sea salt (i.e., Maldon)
1/4 cup (35g) finely chopped pistachios (you want both small pieces and dust)
Micro-greens
Directions
1. Brush both side of the sliced baguette with olive oil. Place on a baking sheet and bake in a preheated 400 degree (F) for 10-12 minutes or until golden. Alternately make the crostini on the grill. Allow the crostini to cool.
2. In a medium sized bowl, whip the whole milk ricotta, honey, and Kosher salt until smooth and creamy. Place in a pastry bag or in a plastic bag (with one end cut). Pipe on top of the crostini.
3. Toss the slices of roasted red peppers with some flaky sea salt before arranging on top of the honey whipped ricotta.
4. Sprinkle some chopped pistachios and pistachio dust on top of the red peppers.
5. Drizzle with some honey. Top with some micro-greens. Serve immediately.
Notes: (1) You can make the Honey Whipped Ricotta early in the day or several hours ahead. Store covered in the refrigerator. (2) You can make the roasted red peppers early in the day. If grilling them to blacken their skins, place in a brown paper bag and seal. Let the red peppers cool. Remove from the bag, peel off the blackened skin, cut to remove stem and seeds. DO NOT RINSE the peppers. Cut the red peppers into thin strips. Place in a bowl. Lightly salt with flaky sea salt. Cover and let rest at room temperature if using several hours later. If roasted in the morning to be used for the evening, store covered in the refrigerator. (3) You can find micro-greens near the herb section at many grocery store. I generally buy mine at Whole Foods, but at the Farmer's Marker during the summer months.
