Whipped ricotta crostini with honey and walnuts
Crisp toasted baguette slices piled with lemony whipped ricotta, toasted walnuts, a drizzle of honey and flaky salt. An elegant party bite in 15 minutes.
- Prep
- 8 min
- Cook
- 7 min
- Serves
- 8
- Per serve
- 290 kcal
Ingredients
Method
Heat the broiler to high with a rack about 6 inches below it. Lay the baguette slices on a large sheet pan and brush the tops with 2 tablespoons of the oil.
Broil until golden and crisp at the edges. Watch closely, they go from golden to burnt fast. Let them cool on the pan.
Meanwhile, toast the walnuts in a dry skillet over medium heat, shaking often, until fragrant and a shade darker.
Blend the ricotta, the remaining oil, lemon zest, a pinch of salt and some pepper in a food processor until very smooth and fluffy, about 1 minute. (Or whisk hard in a bowl for 2 minutes.)
Spread a generous spoonful of ricotta on each toast. Top with walnuts, drizzle with honey and finish with flaky salt and thyme leaves.
Tips
- For a salty-sweet version, drape a torn half slice of prosciutto over each crostini before the honey (then it's no longer vegetarian). Hot honey is great here too.
- Toast the bread and whip the ricotta up to a few hours ahead, but assemble just before serving so the toasts stay crisp.
- Most ricotta is made without rennet, but check the label if you're cooking for strict vegetarians. Baguette means it isn't gluten-free.
