Description
A quick and elegant weeknight meal or appetizer featuring fluffy whipped ricotta spread on toasted crusty bread, drizzled with honey and finished with fresh black pepper.
Ingredients
Scale
- 15 oz whole milk ricotta cheese
- 2 tablespoons heavy cream
- 2 tablespoons freshly grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 small baguette or crusty bread loaf (sliced into 4–6 slices)
- 3–4 tablespoons good quality honey (clover or wildflower)
- 1 teaspoon extra virgin olive oil (optional, for brushing bread)
- Optional toppings: fresh thyme, prosciutto, fig jam, or chili flakes
Instructions
- Preheat a toaster oven or broiler. Slice the baguette into 1/2-inch thick slices and arrange them on a baking sheet.
- Brush the bread slices lightly with olive oil or melted butter.
- Toast the bread in the toaster oven for 3-4 minutes or under the broiler for 2-3 minutes until golden brown and crisp. Set aside.
- While the bread toasts, scoop the ricotta into a large bowl. Let it sit for 10 minutes to take the chill off if possible.
- Add the heavy cream, grated Parmesan, salt, and half of the black pepper to the ricotta.
- Using an electric hand mixer on medium-high speed, whip the mixture for about 2 minutes until it is smooth, fluffy, and cloud-like. Alternatively, whisk vigorously by hand for 3-4 minutes.
- Scoop a generous amount of whipped ricotta onto each slice of warm toast, spreading it evenly to create a thick layer.
- Drizzle honey over the ricotta in a zig-zag pattern.
- Finish with a generous crack of fresh black pepper and optional toppings like fresh thyme or prosciutto.
- Serve immediately while the bread is still warm and crisp.
Notes
For best results, use whole milk ricotta as low-fat versions can be grainy. Ensure the bread is toasted until crisp to prevent sogginess. The ricotta can be whipped up to 4 hours in advance and stored in the fridge. Do not assemble the crostini ahead of time as the bread will become soggy. If the ricotta is too thick, add more cream; if too runny, whip longer.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 2 crostini per servi
- Calories: 320
- Sugar: 18
- Sodium: 350
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 2
- Protein: 12
Keywords: whipped ricotta, crostini, quick weeknight dinner, easy appetizer, honey and ricotta, 5 minute recipe, Italian toast, vegetarian dinner