Crostinis are one of my favorite appetizers because if it’s versatility and convenience and not to mention how delicious they are! These crostinis are so bougie and fancy but are so easy to make & are inspired by my travels to Venice. The creamy (herbed) whipped ricotta, topped on a crispy baguette, with the sweetness of honey and earthiness from the truffle and pepper just makes these a perfect bite! If you have freshly shaved truffles, it takes the crostinis to the next level! These will wow anyone who tries it and definitely make you a star of the evening. You need to try this one for your parties. These vegetarian bite size appetizers are just beyond epic!!
Happy Cooking!

Servings: 20-26 small crostinis or about 12 larger toasts

Prep Time: 15-20 mins

Cooking Time: 15-20 mins

Chilling Time: 20-30 mins

Total Time: 1 hour

Ingredients: 

• 14 oz thin Baguette 

• 4-4.5 tbsp Olive oil, divided

• 1 cup whole milk Ricotta 

• Salt according to taste

• 1/4 tsp pepper to taste 

• 1.5-2 tbsp chopped chives 

• 1-1.5 tbsp Truffle honey 

• Freshly ground Black pepper to garnish

• Freshly shaved black truffles optional

Directions: 

1. Whipped ricotta- In a food processor, add the ricotta, 1 tbsp of olive oil, chopped chives, salt and pepper. Whip it together for a minute. Scrape the edges of the food processor, add 1/2 tbsp olive oil and whip again till smooth. Transfer it to a piping bag and let it chill in the fridge for 20-30 mins.

2. Preheat oven to 375F.

3. Slice baguettes into slices and place on a baking tray. Drizzle about 2-3 tbsp (as needed) olive oil over the baguettes. Bake at 375F for 5-8 mins till it’s crispy and golden on the base.

4. Once the toasted baguettes are out of the oven let it cool for 1-2 mins.

5. Pipe the whipped ricotta over baguettes as you like.

6. Drizzle some truffle honey over the whipped ricotta.

7. Optional- If you have fresh truffles shave some over the honey. Since the baguettes are smaller I cut the shaved truffles and garnished it.

8. Ground black pepper over the crostinis and serve!

Notes/Tips:

• Use whole milk ricotta. Low fat ricotta doesn’t whip well.

• Good quality olive oil makes a lot of difference in the whipped ricotta.

• If you don’t have a truffle shaver, use a very sharp veg peeler.

• Using olive oil on to toast the bread makes it super crispy.

• You can make the whipped ricotta and keep in the fridge for up to a day.