Whipped Ricotta Crostini with Walnuts & Salted Honey

Ingredients:

1. 1 pound whole milk ricotta strained of any excess moisture
2. Zest of ½ – 1 lemon to taste
3. fine kosher salt* to taste (about 1 teaspoon)
4. 1 baguette (or focaccia) sliced into bite-sized rounds
5. 2 Tablespoons any from Olives & Grapes 100% pure extra virgin olive oil
6. ½ Cup walnuts chopped
7. ¼ Cup honey
8. 3 – 4 sprigs fresh thyme
9. Flaky finishing salt to taste

Directions:

1. Arrange a rack in the center third of the oven and preheat to 400° Fahrenheit (205° Celsius).
2. To make the whipped ricotta: add ricotta cheese, lemon zest and kosher salt into a food processor fitted with the blade attachment. Process on high speed for 1 minute until smooth and creamy. Transfer to a piping bag fitted with a petal decorating tip, if using. Refrigerate until ready to assemble the crostini.
3. Arrange the sliced baguette (or focaccia) on a baking sheet. Use a pastry brush to brush a little olive oil on the tops of each slice. Toast in the oven for about 7 minutes or until the edges of the crostini are lightly golden.
4. Toast the chopped walnuts for about 5 minutes or until golden and aromatic.
5. Assemble the crostini just before serving. Pipe (or spread) a portion of the whipped ricotta on each crostino. Top crostini with a sprinkle of toasted walnuts, fresh thyme leaves and a drizzle of honey. Finish with flaky sea salt, to taste.