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Saffron and Honey

Eat Chic

May 13, 2012

Rhubarb-pink peppercorn and ricotta crostini

Here is a new cocktail party snack for you – I think rhubarb pairs incredibly well against the creamy ricotta, with a little bite of the pepper and vinegar.

You’ll need:

  • 1 lb rhubarb, trimmed, chopped into 1/4 inch pieces
  • 1 loaf of bread
  • a tub of fresh ricotta cheese
  • 5 T honey
  • 1 t balsamic vinegar
  • 1 t pink peppercorns
  • olive oil

1. Cook rhubarb with honey on medium heat 6-8 8 minutes, stirring occasionally, until rhubarb is very soft and just starting to fall apart.

2. Add vinegar and peppercorns. Let cool while flavors combine.

3. Toast bread – french bread or I even like the nuttiness of walnut bread for this – sprinkle or brush with a little olive oil, spread ricotta, and top with rhubarb.

Reader Interactions

Comments

  1. Rufus' Food and Spirits Guide says

    May 13, 2012 at 12:57 pm

    This is such a cool idea. Very unique and no doubt tasty.

    Reply
    • saffronandhoney says

      May 14, 2012 at 5:54 pm

      Thanks, Greg!

      Reply
  2. Just A Smidgen says

    May 13, 2012 at 1:19 pm

    I’m definitely making this! Did you crush the peppercorns first??

    Reply
    • saffronandhoney says

      May 14, 2012 at 5:54 pm

      Yes, crushed them slightly, but the pink peppercorns are pretty light/papery.

      Reply
  3. Choc Chip Uru says

    May 13, 2012 at 3:58 pm

    This crostini looks so beautiful – that pink is gorgeous 😀
    And awesome flavour combo!

    Cheers
    Choc Chip Uru

    Reply
    • saffronandhoney says

      May 14, 2012 at 5:53 pm

      Thank you! It’s a great new standby for me too.

      Reply
  4. ceciliag says

    May 13, 2012 at 6:39 pm

    this is indeed an excellent pairing and then on crostini! perfect, i Must try this one! c

    Reply
    • saffronandhoney says

      May 14, 2012 at 5:52 pm

      Thank you, C!

      Reply
  5. Tandy says

    May 14, 2012 at 1:23 am

    I can imagine how well this works together 🙂

    Reply
  6. yummychunklet says

    May 15, 2012 at 12:56 pm

    What a sweet crostini idea!

    Reply
    • saffronandhoney says

      May 16, 2012 at 4:36 am

      Thanks!

      Reply

Trackbacks

  1. Easy entertaining: Christmas and holiday party snacks | Saffron and Honey says:
    December 12, 2013 at 4:29 pm

    […] Rhubarb-pink peppercorn and ricotta crostini […]

    Reply

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