Bright Lemon Ricotta and Honey Crostini

A creamy, cloud-like base of whipped ricotta is brightened with fresh lemon zest and a drizzle of golden honey, offering a taste of the coming spring. The delicate crunch of toasted pistachios provides a perfect textural contrast to this elegant, simple bite.

Cheese & Dairy

Ingredients

small baguette, sliced into 1/2-inch thick rounds
tablespoons extra virgin olive oil
cup whole milk ricotta cheese
tablespoon fresh lemon juice
Zest of 1/2 lemon
tablespoon honey, plus extra for drizzling
1/4 teaspoon sea salt
tablespoons shelled pistachios, roughly chopped

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and arrange on a baking sheet. Toast for 8 minutes
minutes, or until lightly golden and crisp. Remove and let cool slightly.
In a medium bowl, combine the ricotta cheese, lemon juice, lemon zest, 1 tablespoon of honey, and sea salt. Use a whisk or a hand mixer to whip the mixture until it is light, fluffy, and smooth.
Spread a generous spoonful of the whipped ricotta mixture onto each toasted crostini slice.
Garnish each crostini with a sprinkle of chopped pistachios and a final, light drizzle of honey just before serving.

Chef's Tip & Pairing

For a professional touch, ensure your ricotta is well-drained before whipping to achieve the fluffiest texture; pair this light, bright appetizer with a crisp, dry Prosecco or a light-bodied Sauvignon Blanc.

From the Tini Crostini Collection