Real California Ricotta Crostini with Roasted Summer Stone Fruit

Name: Real California Ricotta Crostini with Roasted Summer Stone Fruit
Ingredients: 8 ounces – Real California Ricotta cheese; 1 each – small shallot, minced; 1 each – lemon, zest only; Kosher salt; Fresh cracked black pepper; 1 tsp - Lemon oil, optional; 1 pound - assorted stone fruits such as plums, peaches, nectarines, and cherries, remove pits and cut into wedges; ¼ cup – Extra virgin olive oil; Fresh thyme leaves; ½ Cup - Chopped Walnuts (optional); 1 TB - Toasted Sesame Seeds (optional); Drizzle of Extra Virgin Olive Oil; Thyme Leaves; Sea Salt; 1 each - Whole Baguette, cut diagonally into ¼ - ½ inch slices; 1 whole - Garlic clove, peeled; 2 TBS - Extra Virgin Olive Oil

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Ricotta crostini with roasted stone fruit and honey. Sweet-savory summer bite.

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Ingredients

8 ounces – Real California Ricotta cheese
1 each – small shallot, minced
1 each – lemon, zest only
Kosher salt
Fresh cracked black pepper
1 tsp - Lemon oil, optional
1 pound - assorted stone fruits such as plums, peaches, nectarines, and cherries, remove pits and cut into wedges
¼ cup – Extra virgin olive oil
Fresh thyme leaves
½ Cup - Chopped Walnuts (optional)
1 TB - Toasted Sesame Seeds (optional)
Drizzle of Extra Virgin Olive Oil
Thyme Leaves
Sea Salt
1 each - Whole Baguette, cut diagonally into ¼ - ½ inch slices
1 whole - Garlic clove, peeled
2 TBS - Extra Virgin Olive Oil