Shishito Pepper Crostini With Ricotta & Spiced Honey

I LOVE shishito peppers. They’re so delicious when simply browned in a pan with some sea salt. I wanted to do something a little more special with them though, so this time I made a crostini with some fresh ricotta cheese and spiced honey. I ate so many of them I could hardly eat my main meal afterward!

Ingredients:
1 pound shishito peppers
1 baguette, sliced into 1/2 inch thick pieces
Fresh ricotta cheese
3 tablespoons honey
Pinch of cayanne pepper
Pinch of paprika
Salt and pepper
Olive oil

Preheat oven to 350 degrees. Drizzle the baguette slices with a little olive oil and cook in oven until slightly toasted.

In the meantime, add the shishito peppers to a pan with some olive oil, salt, and pepper. Cook them for about 7-10 minutes or until they are browned a bit. Next, in a small bowl mix together the honey, cayenne, and paprika.

To assemble, spread a good amount of ricotta cheese onto the bread, top with shishito peppers, and drizzle with the spiced honey!

 

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Sage Pesto, Ricotta, and Cherry Crostini

Today I got an amazing bag of summer cherries as well as some fresh sage. I wouldn’t have thought to pair these two, but I came across a recipe on “Not Without Salt” and decided to try it. I also got some (huge!) garlic and had a little mint leftover from last week, so there was even less to go out and buy at the store, which I love. The sage pesto is great because you can use it in a few different ways- she recommends whisking in some champagne vinegar to create a dressing, which sounds great. I think tossing it into some pasta with fresh veggies and little Parmesan cheese would be delicious, too!

Ingredients: (adapted from Not Without Salt)
1/4 cup fresh parsley
1/4 cup fresh mint
1/2 cup sage
1 garlic clove, chopped
1/2 cup walnuts
1/2 cup grated Parmesan cheese
1 teaspoon lemon zest
2 tablespoons lemon juice
Fresh cherries, pitted and chopped
Ricotta cheese
Fresh baguette, sliced
salt and pepper

Wash and roughly chop up the three herbs and add to a food processor- followed by the garlic, walnuts, and Parmesan cheese. Blend until well incorporated. Add the lemon zest and juice and stream in the olive oil while the food processor is running. Salt and pepper to taste, and that’s it! Toast the baguette slices and top with a dollop of ricotta, sage pesto, and chopped cherries.