Food and Wine Magazine, Dec 2014, p. 88
5 stars
This was so simple and definitely a restaurant-worthy, dinner party appetizer. So flavorful. We've made crostini before, but this is the best so far.
Ingredients: baguette slices, ricotta, grapes, balsamic vinegar, pine nuts, rosemary, extra-virgin olive oil, honey, lemon zest, flaky sea salt and pepper
Tip
- Used walnuts instead of pine nuts (don't think pine nuts are actually right for this dish!)
(Find recipe under: Salad - Celery, Fennel and Apple Salad with Pecornio and Walnuts)
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