Whipped Dill Pollen Ricotta and Honey Crostini
![Whipped Dill Pollen Ricotta and Honey Crostini](http://www.thespicehouse.com/cdn/shop/articles/Dill_Pollen_Ricotta_720x.jpg?v=1621872537)
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.
Preparation Instructions:
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.
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