Whipped Ricotta Crostini with Balsamic Glaze and Toasted Pine Nuts

Preheat oven to 375°F (190°C).

In a small bowl, combine the ricotta cheese, heavy cream (if using), lemon zest, salt, and pepper. Use a fork to mash the mixture until smooth and creamy. For a smoother texture, you can use a food processor.

Brush the baguette slices with olive oil and arrange them in a single layer on a baking sheet.

Toast the baguette slices in the preheated oven for 5-7 minutes, or until lightly golden brown.

While the baguette slices are toasting, toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant, about 3-5 minutes. Watch carefully as they burn easily.

Once the baguette slices are toasted, let them cool slightly.

Spread a generous amount of whipped ricotta on each toasted baguette slice.

Drizzle with balsamic glaze and sprinkle with toasted pine nuts. Serve immediately.