Whipped Lemon Ricotta and Pistachio Honey Crostini

A bright, creamy spread meets the satisfying crunch of toasted bread. The tang of fresh lemon zest cuts through the sweetness of the honey, perfectly balanced by the salty, earthy pistachios. This is the quintessential summer appetizer, light enough for any gathering.

Cheese & Dairy

Ingredients

baguette, sliced into 1/2-inch pieces
tbsp extra virgin olive oil
oz fresh whole milk ricotta cheese
tbsp fresh lemon juice
tsp lemon zest
tbsp high
quality honey, plus more for drizzling
1/4-Optional: 4
Pinch of flaky sea salt
Optional: 4
fresh mint leaves, thinly sliced for garnish

Method

Preheat your 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 until they are golden brown and crisp.
While the bread is toasting, prepare the topping. In a small, dry skillet, toast the chopped pistachios over medium heat for 2 minutes
minutes until they are fragrant and lightly browned. Set aside.
In a medium bowl, combine the ricotta cheese, lemon juice, lemon zest, and a pinch of sea salt. Use a fork or a small whisk to whip the mixture lightly until it is smooth and creamy.
Spread a generous layer of the whipped lemon ricotta mixture onto each toasted crostini base.
Drizzle the crostini with the remaining honey, sprinkle generously with the toasted pistachios, and garnish with a few slivers of fresh mint if desired. Serve immediately.

Chef's Tip & Pairing

For an extra creamy and less watery texture, strain the ricotta in a cheesecloth or fine-mesh sieve for at least 30 minutes to remove excess whey before mixing. This bright, fresh crostini pairs beautifully with a crisp, dry white wine like a Sauvignon Blanc or a light, slightly sweet Prosecco.

From the Tini Crostini Collection