Ricotta Crostini with Saffron Honey


1 loaf crusty Italian bread, sliced
2 c. whole milk ricotta
2 lemons
Sea salt or Kosher salt
Olive oil 

For the honey:
1/4 c. high quality honey
1-2 generous pinches of saffron, ground

Drizzle olive oil on sliced bread and toast in oven on low heat.

Meanwhile, infuse the honey: warm honey in small saucepan with saffron, mixing constantly for 10 minutes. Set aside.

Remove bread from oven. Add generous smear of ricotta to each piece. Then, drizzle with more olive oil, sprinkle a bit of salt and squeeze a little lemon juice on each. Drizzle saffron infused honey on crostini and serve immediately. 

Need a mortar & pestle to grind the saffron with? We recommend Cieri Fabrication