Description
A delightful appetizer featuring creamy whipped ricotta, crunchy toasted walnuts, and a drizzle of honey on crispy crostini.
Ingredients
Scale
- 1 pound whole milk ricotta
- Zest of ½ – 1 lemon (to taste)
- Fine kosher salt (to taste, about 1 teaspoon)
- 1 baguette (or focaccia), sliced into bite-sized rounds
- 2 tablespoons olive oil
- ½ cup walnuts, chopped and toasted
- ¼ cup honey
- 3 – 4 sprigs fresh thyme, leaves stripped for garnish
- Flaky finishing salt (to taste)
Instructions
- Preheat the oven to 400°F (205°C) and arrange a rack in the center.
- In a food processor, combine ricotta, lemon zest, and kosher salt; process until smooth and creamy. Transfer to a piping bag and refrigerate.
- Arrange baguette slices on a baking sheet, brush with olive oil, and toast for about 7 minutes or until lightly golden.
- Toast walnuts for about 5 minutes until golden and aromatic; remove and cool.
- Assemble crostini by piping the whipped ricotta on each slice, topping with walnuts, thyme, and a drizzle of honey. Finish with flaky salt.
- Serve immediately for the best texture.
Notes
Toast only what you need and assemble at the last minute for optimal texture contrast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 crostini
- Calories: 250
- Sugar: 10g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg