A Sarcastic Appetite

Bruschetta with Ricotta, Lemon Zest, Toasted Hazelnuts and Honey
May 2, 2009, 6:12 pm
Filed under: Uncategorized

I’ve made these about five different times in the last two weeks, solely for myself, and I’m only mildly embarrassed to admit it. They’re that good. I first had them with a friend at the now shuttered Lunetta in the Flatiron, where we had stopped in one sunny Saturday last summer for a drink and a snack. They were so delicious we immediately ordered another, and then another. Granted, I was also throwing back a quartino of rosé, the Dow was still above 10,000….it was a different era. But my extensive research reveals, in fact, that they taste just as good as the original. Have them with something sparkling if you can: cava, prosecco, or the old gold standard, champagne.


Lunetta’s Bruschetta

Serves two….or, uh, you know…one.

6 baguette slices, about 1/4″ to 1/2″ thick

1/2 c. ricotta cheese (get the good stuff from a cheesemonger, not the stuff you can find at the grocery store. It makes a difference.)

1/4 c. toasted hazelnuts, chopped (you can buy them already toasted if you are lazy; just check the label.)

zest of 2 lemons

enough honey to drizzle on top

ground black pepper

Preheat the oven to 350º. Toast the baguette slices on a baking sheet for 3 minutes; flip them and toast for another 3. Spread ricotta evenly over each slice, mounding it on top if you like cheese too much and maybe have a problem. Or a calcium deficiency, anyway. Pop the slices back into the oven for about a minute, to warm and slightly soften the ricotta.

Spread some toasted hazelnuts on top of each slice, pressing them in so they’ll stick. Top with a little lemon zest, drizzle with honey, and finish with a grind or two of black pepper. And then, in your zeal to take a couple quick photos before you dig in, take the blurriest photos possible so that your readers will be overcome with motion sickness. Bon appétit!


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