Strawberry & Whipped Ricotta Toasts with Rosé Infused Honey

These party pleasing snacks are as delicious as they are beautiful. Topping with thyme and crushed pink peppercorns adds a floral and earthy layer of complexity. Infusing honey with rosé not only adds a perfect touch of acidity but also makes the honey a great consistency for drizzling!

Prep Time: 10 minutes

Cook Time: 15 minutes

Makes: about 2 dozen toasts

Ingredients

•1 baguette

•olive oil

•kosher salt

•½ cup raw honey

•¼ cup Kara Marie ‘The Ra Ra Rosé’ (or any other dry rosé)

•16 ounces Ricotta

•¼ cup heavy cream

•zest of 1 lemon

•1 pint strawberries, hulled and sliced

•thyme leaves, for garnish

•crushed pink peppercorns, for garnish

•flaky salt, for garnish

Method

Preheat oven to 400F. Slice the baguette on the diagonal into ¼ inch slices. Coat with olive oil and sprinkle with salt. Bake on a sheet tray until just beginning to color on top and golden brown on bottom, about 10 minutes. Remove from oven and allow to cool.

In a small saucepan, combine honey and rosé. Simmer over low heat until heated through and incorporated. Do not allow to boil. Transfer to fridge to chill.

In the bowl of a stand mixer fitted with a whip attachment, combine ricotta, cream, lemon zest, and a pinch of salt. Whip on medium-high speed until light and fluffy and peaks form, about 4 minutes. Transfer to a piping bag. Store in fridge if not using immediately.

To construct, pipe ricotta mixture onto the toasts, top with strawberries and drizzle with honey. Garnish with thyme, pink peppercorns, and flaky salt.

Chef’s Note: This recipe will make more rosé infused honey than needed. Luckily, it’s delicious on everything. Store in an airtight container in the fridge.