Ingredients
Scale
- 1 French baguette, sliced into 1/2-inch rounds
- 2 tablespoons extra-virgin olive oil
- 2 cups whole milk ricotta cheese
- 1 tablespoon fresh lemon zest
- 1/2 teaspoon kosher salt
- 1/4 cup hot honey (or honey mixed with 1/2 teaspoon red chili flakes)
- 2 tablespoons fresh thyme leaves or chopped basil
- Flaky sea salt, for finishing
Instructions
- Preheat your oven to 400°F (200°C). Arrange the baguette slices in a single layer on a large baking sheet. Lightly brush both sides of each slice with olive oil. Bake for 8 to 10 minutes, flipping halfway through, until the bread is golden brown and crisp. Remove from the oven and let them cool slightly.
- While the bread toasts, place the ricotta cheese, lemon zest, and kosher salt into a food processor or a blender. Process for about 1 to 2 minutes until the mixture is completely smooth and airy. If you don’t have a food processor, you can whisk it vigorously by hand in a bowl for a few minutes until light.
- Take a generous spoonful of the whipped ricotta and spread it onto each toasted crostini. You can create a decorative swirl with the back of the spoon to catch the honey later. Ensure the cheese goes almost to the edges of the bread for a beautiful look.
- Drizzle a teaspoon of hot honey over each crostini. The honey will settle into the crevices of the whipped cheese. Sprinkle with fresh thyme leaves or basil and a tiny pinch of flaky sea salt to enhance all the flavors. Serve immediately while the bread is still slightly warm.
- Cook Time: 25 minutes
- Diet: Vegetarian