Gather The Goods
French Baguette or Endive
1-1 1/2 cups ricotta-
¼ cup Perfect Puree Napa Pear Puree
2 teaspoons lemon zest
Salt to taste
Candied ginger, minced
Edible flower petals and Micro greens as garnish
1. Cut the baguette on a sharp bias to create long strips of crostini. If using endive, pick and clean the prettiest leaves.
2. In a medium bowl whip, the ricotta with the Perfect Puree Napa Pear Puree, and lemon zest. Season with salt to taste.
3. Pipe the ricotta mixture onto the crostini or the endive. Drizzle with finishing oil and sprinkle the candied ginger and smoked salt.
4. Garnish with the edible flowers and micro greens.