Ricotta, hazelnut and truffle honey crostini

Celebrate Valentine's Day with this recipe

Chef Stefano Faita shares his romantic crostini recipe that is perfect for date night. And it’s easy!

“Let’s not break our heads, but make it tasty!”

baguette bread, sliced diagonally

1/4 cup

extra virgin olive oil

1/2 cup

whole hazelnuts

2 cups

ricotta

salt

freshly ground black pepper

sprigs rosemary, chopped

2 tbsp

truffle honey

Method:

Preheat the oven to 350 °F.
Lightly brush each side of the crostini pieces with the olive oil. Place in a single layer on a parchment-lined baking sheet.
Place the hazelnuts in a single layer on another baking sheet lined with parchment paper.
Place both baking sheets in the oven and bake for 10 to 12 minutes. The bread should be golden brown and the hazelnuts should be lightly toasted.
Lightly chop hazelnuts once they are cooled.
Meanwhile, season the ricotta with salt and black pepper to taste.
Spread the ricotta on each crostini. Top with crushed hazelnuts, rosemary leaves and drizzle with the honey.
Serve and enjoy!