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Ricotta and Zucchini Crostini with Not Too Sweet Organic Cider

Makes 15

1 tbsp olive oil + extra to garnish
12 baguette slices (each ¼ inch thick)

½ cup extra-smooth ricotta
2 tbsp milk

1 garlic clove, grated or pressed
Salt and pepper

2 small zucchinis
2 tbsp liquid honey
¼ cup toasted pine nuts

Drizzle olive oil over bread. Arrange, in single layer, on rimmed baking sheet. Bake in 425°F oven until light golden and crisp, about 6 minutes.

Meanwhile, in bowl, combine ricotta, milk, garlic and a pinch each of salt and pepper. Using peeler, peel long strands of zucchini to form ribbons. Divide ricotta mixture over crostini. Top with zucchini ribbons. Drizzle with honey and top with pine nuts. Sprinkle with a pinch of salt and pepper; and drizzle with a little olive oil.

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