Ricotta Crostini

Ida Pusateri’s recipe, this handful of ingredients adds up to more than the sum of its parts. Fresh, Toronto-baked baguette is layered with local sheep milk Ricotta and luscious chunks of delicate, raw honeycomb.

Serves: 4



1 pkg Secret Lands Sheep Milk Ricotta
1 pkg Drizzle Raw Honeycomb
1 loaf  Blackbird Baking Co. Sourdough Baguette, sliced


1. Slice baguette.
2. Pillow the ricotta atop baguette slices and top with chunks of honeycomb. Drizzle with remaining honey.
For different flavour variations, try eliminating salt and pepper and spreading baguette slices with Drizzle’s flavoured superfood or craft honeys.