Spicy Salami, Whipped Ricotta, and Hot Honey Crostini

This crostini celebrates National Salami Day with a perfect balance of heat, creaminess, and sweetness. The spicy Calabrese salami provides a rich, savory punch, beautifully contrasted by the cool, light texture of the whipped ricotta. A drizzle of hot honey ties the complex flavors together, making for an irresistible appetizer.

Meat & Poultry

Ingredients

1 artisanal baguette, thinly sliced on the bias
4 ounces spicy Calabrese salami, thinly sliced
8 ounces fresh whole milk ricotta cheese
2 tablespoons heavy cream
2 tablespoons high-quality extra virgin olive oil
3 tablespoons hot honey, or to taste
1/4 cup fresh basil leaves, finely chopped
Flaky sea salt, to taste
Freshly ground black pepper, to taste

Method

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush lightly with extra virgin olive oil, and toast for 5-7 minutes minutes until golden and crisp.
While the bread toasts, combine fresh ricotta cheese and heavy cream in a medium bowl. Whip with a fork or whisk until light and airy, then season with a pinch of flaky sea salt and freshly ground black pepper.
Once the crostini are toasted, allow them to cool slightly.
Generously spread the whipped ricotta mixture onto each toasted crostini.
Artfully arrange 1-2 slices of spicy Calabrese salami on top of the ricotta.
Drizzle each crostini with a generous amount of hot honey.
Garnish with finely chopped fresh basil leaves before serving immediately.

Chef's Tip & Pairing

For the best texture, ensure your ricotta is well-drained before whipping; if it seems too wet, press it between paper towels for 15 minutes. This crostini pairs wonderfully with a crisp, slightly acidic Italian white wine, such as a Vermentino, to cut through the richness of the salami.

From the Tini Crostini Collection