Whipped Dill Pollen Ricotta and Honey Crostini
This recipe comes to us courtesy of That Charcuterie Chick. The honey crostini is the perfect crunchy accompaniment to the creamy and floral whipped ricotta.
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In a large bowl, beat the ricotta, cream, salt, the lemon zest and juice, and dill pollen until the ricotta is light and fluffy, about 3 minutes.
Heat a large cast-iron skillet over medium-high. Brush both sides of the bread with oil. Working in batches, toast the bread in the skillet until golden, 2 to 3 minutes per side.
Cut the toasts in half. Spread with the whipped ricotta, drizzle with the honey, and top with the walnuts.