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Cheese & DairyBeginner15 min
Rosemary Honey Ricotta and Raspberry Crostini
This elegant crostini offers a delightful balance of creamy, sweet, and herbaceous flavors. The fresh, tart raspberries burst against the smooth, honey-sweetened ricotta, all resting on a crisp slice of toasted baguette. A hint of fresh rosemary elevates this appetizer, making it perfect for a romantic pre-Valentine's Day treat.
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Ingredients
- •small baguette, sliced into 1/2-inch thick rounds
- •tablespoons extra virgin olive oil
- •cup whole milk ricotta cheese
- •tablespoons honey, plus extra for drizzling
- •teaspoon fresh rosemary, finely chopped
- •1/4 teaspoon sea salt
- •1/2 cup fresh raspberries
Prep Steps
- 1Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and arrange them on a baking sheet. Toast for 8 minutes
- 2minutes, or until lightly golden and crisp.
- 3While the bread toasts, prepare the topping. In a small bowl, gently mix the ricotta cheese, 2 tablespoons of honey, chopped rosemary, and sea salt until just combined. Be careful not to overmix.
- 4Once the crostini are cooled slightly, spread a generous spoonful of the honey
- 5ricotta mixture onto each slice.
- 6Top each crostini with 2
- 7fresh raspberries.
- 8Finish with a light drizzle of extra honey and serve immediately.
Chef's Tip & Pairing
For an extra layer of flavor, try toasting the crostini with a light sprinkle of finely chopped rosemary before adding the topping. This crostini pairs beautifully with a chilled, slightly off-dry Rosé or a sparkling Prosecco.
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