Pistachio and Date Ricotta Crostini Recipe
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Servings: 3 dozen.
36 slices French bread baguette (1/4 inch thick) 2 tablespoons olive oil 1/8 teaspoon plus 1/4 teaspoon salt, divided 1 cup whole-milk ricotta cheese 4 ounces cream cheese, softened 3 tablespoons honey, divided 4 teaspoons grated lemon zest, divided 10 pitted Medjool dates, chopped (about 1-1/2 cups) 1/2 cup shelled pistachios, finely chopped
