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.

Cheese & Dairy

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

Method

Preheat 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
minutes, or until lightly golden and crisp.
While 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.
Once the crostini are cooled slightly, spread a generous spoonful of the honey
ricotta mixture onto each slice.
Top each crostini with 2
fresh raspberries.
Finish 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.

From the Tini Crostini Collection