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

 

Ingredients:

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

 

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