Crostini with Lemon & Sheep’s Milk Cheese -Crostini con Limone e Pecorino
Prep time
Cook time
Total time
Serves: 16 crostini
  • 1 medium-large organic lemon, washed well and dry
  • 16 washed & dry fresh mint leaves, in pristine condition
  • 2 Tbs. Extra virgin olive oil
  • 2 Tbs. local honey
  • Finely ground sea salt
  • Freshly ground black pepper
  • A piece of semi soft sheep milk cheese, such as Brigante from Sardinia - sliced as thinly as possible
  • Baguette, sliced on the diagonal to have 16½ to ¾ inch slices, lightly toasted on both sides under the broiler
  1. Slice the lemon in half lengthwise and then slice each half into three equal lengths. Thinly slice the lengths and place them in a small mixing bowl.
  2. Add the honey, olive oil, salt and pepper and give the lemon a good gentle stir. Allow the lemons to marinate for 30 minutes.
  3. Arrange the toasted baguette slices on a serving tray and spoon just a bit of the liquid from the marinated lemons onto each slice. Layer a few lemon slices onto each of the baguette pieces, followed by a mint leave and topped with a slice of the cheese. Serve immediately with a glass of Prosecco or Trento DOC.
Recipe by LaBellaSorella at