Crostini with ricotta and pink pepper

Ingredients:

For the crostini:

• 1/2 baguette
• 1/4 cup olive oil
• 1/2 tsp salt

For the filling:

• 1 tbsp. ricotta cheese
• 1 teaspoon grated lemon zest
• 3 tbsp. l. olive oil
• 1/8 tsp salt
• 1/4 cup honey
• 1.5 tbsp. flake salt
• 2 tbsp. crushed pink pepper

Preparation:

1. Prepare the crostiniPreheat oven to 200°C. Slice the baguette diagonally into 0.6 cm thick slices. Brush each slice with olive oil and place on a baking sheet. Sprinkle with salt and bake for 10-12 minutes, until the slices are crisp and golden brown. Remove from the oven to cool.
2. Prepare the fillingIn a small bowl, combine the ricotta, lemon zest, olive oil, and salt. Once the crostini have cooled, spread each slice with 1 heaping tablespoon of the ricotta mixture, drizzle with honey, add a pinch of flaky salt, and a handful of crushed pink peppercorns. Serve the crostini warm, at room temperature.
   
   This sandwich can be served with breaded cheese or with cheese in dough (see cheese crostini recipe).