Lemon-Kissed Ricotta & Thyme Crostini

This crostini is a burst of summer sunshine, perfectly balancing the creamy richness of fresh ricotta with the bright, zesty tang of lemon. A drizzle of lemon-infused honey and a sprinkle of fresh thyme create an elegant, simple appetizer that is both refreshing and deeply satisfying.

Cheese & Dairy

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
ounces fresh whole milk ricotta cheese
tablespoon fresh lemon juice, plus zest of 1 lemon
1/4 teaspoon sea salt
1/8 teaspoon black pepper
tablespoons honey
teaspoon fresh thyme leaves

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 golden brown and crisp.
While the bread toasts, prepare the topping. In a small bowl, gently stir together the ricotta cheese, 1 tablespoon of lemon juice, lemon zest, sea salt, and black pepper until just combined.
In a separate small bowl, combine the honey with a few drops of fresh lemon juice (about 1/4 teaspoon) to create a light, lemon
infused drizzle.
Once the crostini are cooled slightly, spread a generous spoonful of the lemon
ricotta mixture onto each slice.
Drizzle with the lemon
infused honey and garnish with fresh thyme leaves before serving immediately.

Chef's Tip & Pairing

For a perfect wine pairing, serve this bright appetizer with a crisp, high-acid white wine like a Sancerre or a dry Italian Vermentino, as their minerality and citrus notes will complement the lemon and ricotta beautifully.

From the Tini Crostini Collection