Ricotta and Hot Honey Crostini
Ricotta and hot honey crostini delivers creamy whipped ricotta, crisp toasted bread, and a sweet-spicy hot honey drizzle—an easy appetizer that feels fancy.
Equipment
- 1 Pressure cooker Large
Ingredients
Ingredients
- 1 French baguette sliced ½-inch thick
- 3-4 tablespoon extra virgin olive oil
- Pinch flaky salt
- 1.5 cups whole-milk ricotta
- 2 tablespoon cream cheese softened
- 1 tablespoon extra virgin olive oil
- Zest lemon of ½
- ½ teaspoon salt
- freshly cracked black pepper
- ¼ cup honey
- 1-2 teaspoon chili flakes adjust to heat preference
- 1 teaspoon apple cider vinegar
- thinly sliced fresh basil optional
- toasted pistachios or walnuts optional
- fresh thyme leaves optional
- sliced strawberries, figs, or peaches optional, seasonal variation
Instructions
Instructions
- Make the hot honey: Add honey, chili flakes, and vinegar to a small pot. Warm over low heat for 2–3 minutes without boiling. Let steep for 10 minutes. Strain if desired.
- Preheat the oven to 400°F (205°C). Brush both sides of baguette slices with olive oil and arrange on a sheet pan. Bake for 8–10 minutes, flipping halfway, and sprinkle with a pinch of flaky salt while warm.
- Add ricotta, cream cheese, olive oil, lemon zest, salt, and pepper to a food processor. Blend for 30–45 seconds until ultra-smooth and cloud-like.
- Spoon or pipe the whipped ricotta onto each crostino. Drizzle generously with hot honey. Finish with basil, nuts, cracked pepper, or seasonal fruit. Serve immediately.
Notes
Use whole-milk ricotta for the smoothest, creamiest whip; grainy or watery ricotta won’t spread as nicely. Soften the cream cheese first so it blends in completely. Cold cream cheese can leave little lumps. Toast the crostini until crisp, not just “warm.” Slightly under-toasted bread turns soft fast once topped. Wait to assemble: keep components separate and build right before serving (or within 30-45 minutes) to prevent soggy bites. Storage: whipped ricotta keeps 3 days refrigerated; hot honey keeps 1–2 weeks at room temp. Assembled crostini don’t store well.