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Found on food52.com
Description
I should probably be embarrassed by the following admission, but Im not: anyone who has been to my apartment for drinks or dinner multiple times in the last few years has most likely had the same hors doeuvre more than once. The reason Im not embarrassed? This particular hors doeuvre is, quite simply, good enough to eat every night. Ill admit that the concept was not my own, but hijacked from a favorite local spot in Brooklyn -- an unassuming neighborhood place called Lunetta, where the food is simple but carefully prepared, and the ingredients are always top-notch. The signature dish is a grilled slab of country bread thats rubbed with garlic, slathered with ricotta, drizzled with honey and finished off with a fine dusting of lemon zest. Its addictive. Even my fiancé, a self-professed hater of what he calls uncooked cheese, has been known to nibble on occasion when I order one of these for my starter. A couple of things are key to the success of this simple recipe. First, the bread must be somewhat charred -- whether you achieve this by grilling or broiling is your choice and matters little. Second, make sure to use the best quality ricotta you can find. Here in Brooklyn, we have easy access to an incredible locally made version from Salvatore Bklyn. Wherever you are, seek out the best, creamiest (and likely the most expensive) ricotta you can get your hands on. You wont regret it.
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| Title: | Crostini with Ricotta, Honey and Lemon Zest Recipe on Food52 |
| Descrition: | I should probably be embarrassed by the following admission, but I'm not: anyone who has been to my apartment for drinks or dinner multiple times in the last few years has most likely had the same hors d'oeuvre more than once. The reason I'm not embarrassed? This particular hors d'oeuvre is, quite simply, good enough to eat every night. I'll admit that the concept was not my own, but hijacked from a favorite local spot in Brooklyn -- an unassuming neighborhood place called Lunetta, where the food is simple but carefully prepared, and the ingredients are always top-notch. The signature dish is a grilled slab of country bread that's rubbed with garlic, slathered with ricotta, drizzled with honey and finished off with a fine dusting of lemon zest. It's addictive. Even my fiancé, a self-professed hater of what he calls "uncooked cheese," has been known to nibble on occasion when I order one of these for my starter. A couple of things are key to the success of this simple recipe. First, the bread must be somewhat charred -- whether you achieve this by grilling or broiling is your choice and matters little. Second, make sure to use the best quality ricotta you can find. Here in Brooklyn, we have easy access to an incredible locally made version from Salvatore Bklyn. Wherever you are, seek out the best, creamiest (and likely the most expensive ricotta you can get your hands on. You won't regret it. |
Crostini with Ricotta, Honey and Lemon Zest
Produce
Condiments
Baking & Spices
Oils & Vinegars
Bread & Baked Goods
Dairy
The first person this recipe
Found on food52.com
Food52
Crostini with Ricotta, Honey and Lemon Zest Recipe on Food52
I should probably be embarrassed by the following admission, but I'm not: anyone who has been to my apartment for drinks or dinner multiple times in the last few years has most likely had the same hors d'oeuvre more than once. The reason I'm not embarrassed? This particular hors d'oeuvre is, quite simply, good enough to eat every night. I'll admit that the concept was not my own, but hijacked from a favorite local spot in Brooklyn -- an unassuming neighborhood place called Lunetta, where the food is simple but carefully prepared, and the ingredients are always top-notch. The signature dish is a grilled slab of country bread that's rubbed with garlic, slathered with ricotta, drizzled with honey and finished off with a fine dusting of lemon zest. It's addictive. Even my fiancé, a self-professed hater of what he calls "uncooked cheese," has been known to nibble on occasion when I order one of these for my starter. A couple of things are key to the success of this simple recipe. First, the bread must be somewhat charred -- whether you achieve this by grilling or broiling is your choice and matters little. Second, make sure to use the best quality ricotta you can find. Here in Brooklyn, we have easy access to an incredible locally made version from Salvatore Bklyn. Wherever you are, seek out the best, creamiest (and likely the most expensive ricotta you can get your hands on. You won't regret it.
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