Honey Whipped Ricotta Crostini

These little bites are the combination of all the right textures and tastes. A crispy slice of baguette topped with creamy ricotta that has been sweetened with a little honey and topped with salty prosciutto. If that wasn’t enough, we add a ruby pomegranate seed that not only looks beautiful, but adds freshness and a pop of sweet/tartness. YES! Easily adaptable to be vegetarian if you leave off the prosciutto.

Tips:

  • If you want to avoid turning on the oven, place the whipped ricotta on a hearty cracker instead.

  • The ricotta can be prepared hours in advance. Just bring it to room temperature before serving.

Honey Whipped Ricotta Crostini

Serves 2-4

PREP 10 minutes

COOK 10 minutes

INGREDIENTS

1 (12 ounce) box crackers or thinly sliced baguette

2 tablespoons olive oil

1/2 cup whole milk ricotta cheese

1 tablespoons honey, plus more for drizzling

Flaky sea salt and black pepper

1 1/2 ounces prosciutto, torn

Pomegranate seeds, for garnish

INSTRUCTIONS

  1. Preheat oven to 400 degrees.

  2. Place the slices of baguette on a baking sheet and drizzle with olive oil. Bake for about 10 minutes until they are golden brown.

  3. Meanwhile, in a mixing bowl, whisk together the ricotta and honey until they are creamy. Adjust seasoning with salt and pepper.

  4. Arrange the crostini on your charcuterie board or platter. Place a dollop of the whipped ricotta on each, then top them with a piece of prosciutto.

  5. Sprinkle with pomegranate seeds and drizzle some more honey on top. Malden Sea Salt.

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Marinated Olives and Feta

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Salty/Sweet Rosemary Mixed Nuts