Lilac & Honey Ricotta Spring Crostini

This crostini captures the essence of May Day with a delicate blend of creamy ricotta, sweet honey, and fragrant lilac. The toasted baguette provides a perfect crunch, contrasting beautifully with the smooth cheese spread and the subtle floral notes.

Cheese & Dairy

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz fresh whole milk ricotta cheese
tablespoons high
quality honey, plus more for drizzling
teaspoon fresh lemon zest
1/4 teaspoon sea salt
1/4 cup fresh lilac florets (ensure they are culinary grade and pesticide
free)
Small edible flowers for garnish (e.g., violas, pansies)

Method

Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
minutes until lightly golden and crisp.
In a small bowl, combine the ricotta cheese, 2 tablespoons of honey, lemon zest, and sea salt. Mix gently until just combined.
Carefully fold in the lilac florets into the ricotta mixture, reserving a few for garnish.
Spread a generous amount of the lilac ricotta mixture onto each toasted crostini.
Garnish each crostini with a drizzle of honey and a few small edible flowers. Serve immediately.

Chef's Tip & Pairing

For a perfect wine pairing, serve this crostini with a crisp, slightly aromatic white wine like a dry Vouvray or a Sauvignon Blanc to complement the floral and citrus notes.

From the Tini Crostini Collection