1
Preheat your oven to 400°F. Arrange baguette slices on a sheet pan, brush lightly with olive oil, and toast until golden, about 8 minutes.
All Recipes
Whipped Ricotta Crostini with Honey & Thyme
These little toasts are my go-to when friends pop by unexpectedly. Creamy whipped ricotta piled onto crusty bread, finished with a drizzle of wildflower honey and fresh thyme leaves. They disappear in minutes every single time.
appetizereasyPrep: 10 minCook: 8 minTotal: 18 minServings: 12
- 1 cup whole milk ricotta (drained for 30 minutes)
- 1 whole baguette (sliced 1/2 inch thick on the bias)
- 3 tbsp extra virgin olive oil (plus extra for drizzling)
- 2 tbsp wildflower honey
- 1 tbsp fresh thyme (leaves picked)
- 1 tsp lemon zest (finely grated)
- 1 pinch flaky sea salt (Maldon works beautifully)
- 1 pinch cracked black pepper
Instructions
- 2
While the bread toasts, add the drained ricotta, lemon zest, a pinch of salt, and a tablespoon of olive oil to a food processor. Blend for a full two minutes until impossibly smooth and fluffy.
- 3
Spread a generous spoonful of whipped ricotta onto each warm crostini. Don't be shy here — you want a nice pillowy mound.
- 4
Drizzle with honey, scatter fresh thyme leaves over top, finish with flaky salt and cracked pepper. Serve immediately while the bread is still warm.
Tags:quickentertainingvegetarianno-cook