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–+ servings
2 pieces of sliced toasted baguette (crostino) topped with a swirl of whipped ricotta, chopped pistachios, hot honey, and thyme on a brown plate.

Ricotta and Hot Honey Crostini

Ricotta and hot honey crostini delivers creamy whipped ricotta, crisp toasted bread, and a sweet-spicy hot honey drizzle—an easy appetizer that feels fancy.
Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 16 Crostini

Ingredients

CROSTINI

  • 1 French baguette sliced ½-inch thick
  • 3-4 tbsp extra virgin olive oil
  • Pinch of flaky salt

WHIPPED RICOTTA

  • 1.5 cups whole-milk ricotta
  • 2 tbsp cream cheese (optional but very nice for body), softened
  • 1 tbsp extra virgin olive oil
  • zest of ½ lemon
  • ½ tsp salt
  • freshly cracked black pepper

HOT HONEY

  • ¼ cup honey
  • 1-2 tsp chili flakes (adjust to heat preference)
  • 1 tsp apple cider vinegar

OPTIONAL TOPPINGS

  • thinly sliced fresh basil
  • toasted pistachios or walnuts
  • fresh thyme leaves
  • flaky salt
  • fresh cracked black pepper
  • sliced strawberries, figs, or peaches (seasonal variation)

Instructions

  • Make the hot honey: Add honey, chili flakes, and vinegar to a small pot. Warm over low heat for 2–3 minutes — don’t boil. Let steep 10 minutes. Strain if you want it smooth.
    hot honey cooking in a silver pot on a burner.
  • Heat oven to 400°F (205°C).
  • Brush both sides of baguette slices with olive oil and arrange on a sheet pan.
    sliced baguette pieces drizzled with olive oil on a parchment lined baking sheet.
  • Bake 8–10 minutes, flipping halfway. Sprinkle with a pinch of flaky salt while warm.
    toasted baguette sliced on a parchment lined baking sheet.
  • Add ricotta, cream cheese, olive oil, lemon zest, salt, and pepper to a food processor. Blend 30–45 seconds until ultra-smooth and cloud-like.
    food processor bowl with whipped ricotta.
  • To assemble: Spoon or pipe the whipped ricotta onto each crostino. Drizzle generously with hot honey. Finish with basil, nuts, cracked pepper, or seasonal fruit. Serve immediately.
    hand holding a sliced baguette with whipped ricotta, chopped pistachios, and hot honey. plate with 3 plain crostini in the background.

Notes

Use whole-milk ricotta for the smoothest, creamiest whip; grainy or watery ricotta won’t spread as nicely.
Soften the cream cheese first so it blends in completely. Cold cream cheese can leave little lumps.
Toast the crostini until crisp, not just “warm.” Slightly under-toasted bread turns soft fast once topped.
Wait to assemble: keep components separate and build right before serving (or within 30-45 minutes) to prevent soggy bites.
Storage: whipped ricotta keeps 3 days refrigerated; hot honey keeps 1–2 weeks at room temp. Assembled crostini don’t store well.
 

Nutrition

Serving: 1Crostino | Calories: 135kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 14mg | Sodium: 197mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 165IU | Vitamin C: 0.03mg | Calcium: 67mg | Iron: 1mg
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