Crocini with ricotta and pink pepper – a detailed recipe cooking. 
Photo of the dish:Linda Xiao Time: 25 min. Difficulty: Easy Quantity: one 6-20 crostini The recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For crostini:
- 1/2 baguette
- 1/4 Art. olive oil
- 1/2 tsp salt
For filling:
- 1 tbsp. ricotta cheese
- 1 tsp grated lemon peel
- 3 tbsp. l olive oil
- 1/8 tsp salt
- 1/4 Art. honey
- 1.5 tbsp. l salt flakes
- 2 tbsp. l crushed pink pepper
Recipes with similar ingredients: baguette, croutons, ricotta cheese, lemon zest, sea salt flakes, honey
Recipe preparation:
- Cook the crocodiles: turn on the oven to warm up to 200 ° C. Slice the baguette obliquely into 0.6 cm slices. Lubricate each slice with olive oil and place on a baking sheet. Sprinkle salt and bake for 10-12 minutes until slices become crispy with golden crust. Remove from oven to cool.
- Prepare the filling: in a small bowl, mix the ricotta, lemon zest, olive oil and salt. When the dough has cooled, spread each slice with ricotta mixture (1 tbsp. with a slide), drizzle with honey, add a pinch of salt in the cereal and a handful of crushed pink pepper. Serve crostini warm, roomy This sandwich can be served with breaded cheese, and also with cheese in the dough (see crostini cheese recipe).
