Whipped Sheep's Milk Ricotta...Whipped Sheep's Milk Ricotta & Burnt Honey Crostini

A refined play on textures and temperatures featuring airy whipped ricotta, bittersweet caramelized wildflower honey, and the crunch of toasted Sicilian pistachios.

Ingredients

Cooking Instructions

1. 01

   Brush the baguette slices lightly with olive oil and toast in a pan over medium heat or in a 200°C oven until golden brown and crisp.

2. 02

   In a bowl, whisk the sheep's milk ricotta with the lemon zest and a small pinch of salt for 2 minutes until the texture is light, fluffy, and aerated.

3. 03

   Place the honey in a small heavy-bottomed saucepan over medium-high heat. Allow it to foam and cook until it turns a deep amber-brown and smells slightly smoky. Remove immediately from heat.

4. 04

   Spread a generous layer of the whipped ricotta onto each warm crostini, creating a small well in the center with the back of a spoon.

5. 05

   Garnish with the crushed pistachios and fresh thyme leaves.

6. 06

   Finish by drizzling the warm burnt honey over the top and adding a final touch of flaky sea salt.