few good ingredients, treated with care, become something worth lingering over.
This crostini is exactly that.
Cloud-soft ricotta, whipped with Bellemille extra virgin olive oil, is spooned onto warm, toasted bread and finished with a touch of honey and rosemary. Simple, balanced, and quietly indulgent, it’s the kind of bite you return to again and again — effortless enough for yourself, yet perfect to share when friends gather.
Ingredients:
- 1 cup whole-milk ricotta, preferably fresh
- 3 tablespoons Bellemille extra virgin olive oil, plus more for finishing
- 1 small garlic clove, grated or very finely minced
- Sea salt, to taste
- Freshly cracked black pepper
- 1 baguette or rustic loaf, sliced into crostini
- 3 tablespoons honey
- 1 tablespoon fresh rosemary, finely chopped
Preparation:
- In a food processor, combine the ricotta, olive oil, garlic, a pinch of salt, and black pepper. Blend until smooth, light, and mousse-like. Taste and adjust seasoning.
- Preheat the oven to 200°C. Arrange the bread slices on a baking sheet and brush lightly with olive oil. Toast for 8–10 minutes, until golden at the edges and still soft in the center.
- Spoon the whipped ricotta generously onto each warm crostini. Finish with a drizzle of honey and a sprinkle of chopped rosemary just before serving.
