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
Preheat oven to 400 degrees.
Place the slices of baguette on a baking sheet and drizzle with olive oil. Bake for about 10 minutes until they are golden brown.
Meanwhile, in a mixing bowl, whisk together the ricotta and honey until they are creamy. Adjust seasoning with salt and pepper.
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.
Sprinkle with pomegranate seeds and drizzle some more honey on top. Malden Sea Salt.