Herbed Ricotta and Cucumber Crostini

Finger Food | Makes 16 crostini

Creamy herbed ricotta spread on toasted baguette becomes a canvas for gossamer-thin cucumber slices and a bright microgreen salad that practically mirrors the Number 3's cool, fresh aesthetic. A drizzle of habanero-infused honey and a squeeze of lime complete the picture, creating a bite that's simultaneously delicate and punchy. These are sophisticated enough for a dinner party yet simple enough to throw together in minutes.

Ingredients

• 1 pound day-old baguette, sliced thin on bias
• 1 cup fresh ricotta
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh mint, chopped
• 2 garlic cloves, minced
• 2 tablespoons fresh lime juice
• 1 English cucumber, thinly sliced
• 2 tablespoons honey
• 1 teaspoon habanero flakes
• Sea salt and white pepper
• Microgreens for garnish
• Olive oil

Instructions

1. Brush baguette slices lightly with olive oil; arrange on baking sheet.
2. Toast at 400°F for 5-6 minutes until golden; cool slightly.
3. Mix ricotta, parsley, dill, mint, garlic, and 1 tablespoon lime juice in a bowl.
4. Season ricotta mixture with salt and white pepper.
5. Whisk honey with habanero flakes and remaining lime juice.
6. Spread ricotta mixture on each toasted baguette slice.
7. Arrange cucumber slices on top.
8. Drizzle with habanero-honey mixture.
9. Top with microgreens and serve immediately.