Buddy Valastro's Crostini with Ricotta and Honey

by Rachael Ray Show Staff 11:23 AM, November 11, 2013

Aired November 11, 2013

Serves 4-8
8 1-inch-thick slices from a baguette cut on a long bias
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 cup full-fat ricotta cheese
1/2 teaspoon finely grated lemon zest
1/4 teaspoon kosher salt plus more to taste
1/8 teaspoon freshly ground black pepper plus more to taste
2 teaspoons honey
Position a rack in the center of the oven and preheat to 350°F. (You can also use a toaster oven preheated to 350°F.)
Drizzle or brush the baguette slices with 2 teaspoons extra-virgin olive oil, then toast until lightly golden and crispy, 8 to 10 minutes.
Meanwhile, make the ricotta spread. In a bowl, use a rubber spatula to stir together the ricotta, lemon zest, salt, pepper and remaining tablespoon olive oil.
Spoon about 2 tablespoons of the ricotta mixture onto each baguette slice. Top each with about 1/4 teaspoon of honey and finish with salt and pepper. Arrange the crostini on a serving plate or platter and serve.