When I think New Years Eve, I think appetizers, friends passing bubbly around, music or games, and chocolatey, rich desserts. Naturally, food is the most important component of any gathering (just kidding friends)…. anyone else with me? It’s such a fun holiday!
Back in the day, my best friend and I spent a couple of NYEs by ourselves and would chow down on pigs in a blanket. Very sophisticated, right? While I still enjoy the delectable hot dog treat, my NYE food priorities have definitely matured. This year, we’ll be going to one of our favorite restaurants in the area with a few other couples and while I’ll miss making my own small plates and appetizers (pigs in a blanket), I know I’ll be basking in the fact that I don’t have to clean or prepare anything and can enjoy all of the amazing food the restaurant has to offer.
I decided to create my own NYE appetizer this week because I love appetizers any day of the year and my husband and I were pretty hungry yesterday, so why not load up on carbs? My ricotta, walnut and honey crostini are the perfect appetizer for those of you staying home to enjoy a quiet night, or those of you frantically in search of the perfect recipe for your guests. They are salty, sweet and bite size (does this not just scream NYE?) and I can guarantee everyone you’re ringing in the new year with will enjoy them.
Grilled, charred pieces of sliced baguette are topped with creamy, fluffy ricotta cheese and toasted walnuts. The finishing touch is the drizzle of honey, which adds sort of a gold shimmer, making the crostini even more perfect for the occasion. The crunchy bite and combination of flavors had our taste buds screaming when we tried these yesterday. I’ll let the pictures do the talking…
If you end up making these crostini NYE or any other day of the year (I could have bread and cheese 365 days a year if I wanted), don’t forget to tag your photos with #marinamakeseats!
Ricotta, Walnut and Honey Crostini
Servings: Makes about 16 pieces
- 1/2 cup of chopped walnuts
- 1 french or regular baguette cut into 16 thin slices
- 1/2 cup of canola oil
- 16 oz of whole milk ricotta
- 1/4 cup of pure honey
Set a medium frying pan over medium-high heat and toast the walnuts until fragrant and slightly browned. Set aside.
Set a griddle or outdoor grill to medium-high heat. Place canola oil and a couple of pinches of salt in a bowl and stir with a basting brush. Brush both sides of all of the bread generously with oil. Wait for the pan or grill to get hot before putting the bread on. Place on the grill for 3-5 minutes, or until charred, and flip, doing the same to the other side.
While the bread is grilling, place ricotta in a medium sized bowl and sprinkle with a couple of pinches of salt (about 1/4 teaspoon). Whisk together until combined. Set aside.
Once the bread is done grilling, take off the grill or griddle and being spooning 1-2 generous tablespoons of ricotta to each slice, topping with 3-4 walnut pieces. Repeat with each slice. Once all of the bread is topped with ricotta and walnuts, set the crostini on a serving platter and drizzle with honey.