The #1 thing home chefs burn!? Crostini! Because it’s so simple, it’s easy put it in the oven, not set a timer—cuz it’s just crostini—and then forget about it (until it’s black). In my catering days, this happened to me a few times as I nonchalantly popped pan after pan into the oven, and immediately got distracted by guests looking for wine or a place to hang their coat. Set a timer!
Pink peppercorn adds a fruity, peppery flavor and a bold pop of color (and is often something people haven’t tried before!), and the springy green herbs make it a fun addition as the weather begins to warm up.
FOOD LA LA Recipe: Pink Peppercorn + Herb Crostini
Yields: about 20 crostini
Ingredients:
1 baguette
3 TBS olive oil
1 ½ cup ricotta
¼ cup herbs, chopped (I used parsley and chive)
2 TBS Pink peppercorn, crushed
Kosher salt and cracked pepper
Steps:
Preheat oven to 375 degrees. Line a baking sheet with parchment.
Cut baguette into ½” angled slices. Brush each with olive oil, and sprinkle with salt and pepper. Bake for 8 minutes or until golden.
Remove from oven and let cool slightly. Top with spoonful of ricotta.
Sprinkle each with herbs, pink peppercorn, salt and cracked pepper.