A delightful appetizer combining creamy ricotta, sweet honey, and fresh strawberries on crispy crostini.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even toasting.
Slice the baguette into thin rounds, about 1/4 inch thick.
Use a serrated knife for cleaner cuts.
Arrange the bread slices on a baking sheet in a single layer.
Avoid overlapping the slices to ensure even toasting.
Bake the bread slices for 8-10 minutes, flipping halfway through, until golden and crisp.
Keep an eye on the bread to prevent over-toasting.
In a mixing bowl, combine the ricotta and honey until smooth.
Mix thoroughly to evenly distribute the honey.
Spread the ricotta mixture onto each toasted bread slice.
Use the back of the spoon to spread evenly.
Top each slice with a few strawberry pieces.
Slice the strawberries thinly for better presentation.
Sprinkle a pinch of cracked black pepper over the strawberries.
Adjust the amount of pepper to your taste.
Serve the crostini on a platter and enjoy.
Garnish the platter with whole strawberries for a decorative touch.
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