Fresh and bright with lemon, earthy with fresh thyme and just a tad sweet from the drizzle of honey, these bruschetta are the perfect hors d'oeuvre before a big meal. They freshen - and delight - the palate and spark the appetite, perfect preparation for the slew of stuffing, cranberries, turkey and gravy making its way to the table.
They're easy to make in large batches to pass or set up as self serve. Simply fold together the ricotta, lemon, salt and pepper, set out toasted bread, a bowl of fresh thyme and a pitcher of honey and let your guests have at it. I've been known to keep a few in the kitchen and snack one-handed, the other basting the turkey of course.
*I was recently gifted a lovely package of black Hawaiian sea salt with activated charcoal that I love to sprinkle on top of these. If you can find it, it adds a slightly smoky, saline dimension to the bruschetta. If not, leave it out, it won't make a dent in the deliciousness of the dish.
Serves 10 as an appetizer
1 baguette; thinly sliced
8 ounces ricotta cheese
1 lemon; zested
Freshly cracked black pepper
8 springs fresh thyme
Black Hawaiian sea salt; optional
Preheat the oven to 425 degrees F.
Mix together ricotta and lemon zest. Season with salt and pepper to taste. Set aside.
Toast baguette slices in the oven for 5-7 minutes until slightly browned and warm. Spread liberally with seasoned ricotta. Drizzle with honey, sprinkle with thyme. Serve warm.
(Images: Rebekah Peppler)