The perfect “quick” app. This has every aspect that a dish should:
- Crostini toasts
- Fresh Ricotta – about one heaping tablespoon per crostini
- Pomegranate seeds
- Olive oil
- Maldon Sea salt flakes (or regular salt if you do not have Maldon on hand)
- Optional – cracked black pepper
Stack the basil leaves on top of one another and roll them tightly into cigar shapes. Then slice crosswise, aka chiffonade, with a sharp knife, as shown here.
Layer the ricotta down on the crostini toast first, then sprinkle the pom seeds on top. Next, drizzle olive oil and honey, then sprinkle salt/pepper and finally topped with ribbons of fresh basil. THAT EASY.