Description
A sophisticated crostini featuring nutty browned butter, creamy whipped ricotta, and sweet, slow-caramelized fennel.
Ingredients
Scale
For the Crust:
- 1 large fennel bulb, thinly sliced
- 3 tablespoons unsalted butter
- 1 cup whole milk ricotta
- 1 baguette, sliced into 1/2-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- Orange zest for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F. Arrange baguette slices on a baking sheet, brush with olive oil, and bake for 10-12 minutes until golden and crisp.
- In a skillet over medium-low heat, melt butter. Cook, swirling occasionally, until butter turns golden brown and smells nutty, about 5 minutes. Remove from heat.
- In the same skillet, add sliced fennel and a pinch of salt. Cook over low heat, stirring occasionally, for 25-30 minutes until soft and caramelized. Stir in honey and thyme.
- Whip ricotta in a bowl until smooth. Season with salt and pepper.
- Spread whipped ricotta on toasted crostini, top with caramelized fennel, drizzle with browned butter, and garnish with orange zest.
Notes
You can customize the seasonings to taste.