Ricotta, honey and pistachios seem to be an unassuming trio – but in this recipe, the layering of dairy, sweetness and roasted nuts make for a truly satisfying bite. Finished with sea salt and a drizzle of balsamic vinegar, this appetizer is an easy crowd-pleaser.
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients
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1 Loaf French Bread, sliced 1/4" on the bias
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2 Tablespoons Olive Oil
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1 Cup Italian-Style Ricotta Cheese
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1/2 Teaspoon Kosher Sea Salt Flakes
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1/2 Teaspoon Ground Black Peppercorns Dustless
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3/4 Cup Raw Shelled Pistachios
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1 Tablespoon Balsamic Vinegar
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1 1/2 Cups Honey
Directions
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Preheat oven to 350°F.
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Brush bread slices with olive oil on both sides, and place on large baking sheet. Transfer to oven and bake until lightly browned. Remove from oven and set aside.
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Season ricotta with salt and pepper, and stir to combine.
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Top each slice of bread with dollop of ricotta, and place on serving tray. Sprinkle with pistachios, drizzle with balsamic vinegar and honey, and shower with sea salt.