There are small moments in life you hope you’ll always remember. These are a few of mine lately:
Sitting around our living room with my favorite red head, my brother, and his little family, bellies full, drinking wine, laughing and singing along to Otis Redding and the Righteous Brothers.
My godson on the phone, telling me in his tiny three-year-old voice that he misses me from 2,000 miles away.
Getting a surprise package in the mail from my mom with a ring she picked up for me on a recent trip to Greece.
I am truly thankful.
Ricotta, Pistachio and Honey Crostini (makes about 15 pieces)
1T olive oil
1/2 french or sourdough baguette, cut into 1/2 inch slices
1 cup whole-milk ricotta cheese
2-3 T raw honey
1/4 cup pistachios, toasted and chopped
salt & pepper
Heat oven to broil. Arrange baguette slices on a baking sheet and drizzle with 1T olive oil and sprinkle with salt. Toast for about 90 seconds or until bread is golden brown. Remove from heat and let cool.
Spread each baguette slice with 1 small spoonful of ricotta cheese. Drizzle with honey and top with pistachios. Finish with a sprinkle of salt and pepper on top. Serve immediately.