I stole this recipe for Whipped Ricotta Crostini from soufflebombay.com. This decadent appetizer looks fancy but is very easy to make. Granulated sugar is mixed with water until it dissolves. The sugar water is heated then chopped pecans, cinnamon and salt is mixed in and then left to cool. French bread is sliced into small pieces and lightly toasted in the oven. Ricotta cheese and honey is whipped with an electric mixer until light and fluffy. To assemble spread the whipped ricotta on the toast slices then sprinkle with some nuts and drizzle with honey. This recipe is a gift and great to serve and any holiday or special event.
“Food is a gift and should be treated reverentially–romanced and ritualized and seasoned with memory.” – Chris Bohjalian, Secrets of Eden (see more quotes in the Quotes tab)
Line a baking sheet with parchment paper. In a microwave safe bowl add½ cup granulated sugar and ½ tbsp water. Stir to dissolve the sugar and microwave until the water boils.
Then toss in a pinch of cinnamon, a pinch of salt and 1 cup walnut pieces (I substitute pecans).
Next stir to coat and immediately turn them out onto the lined baking sheet. Quickly spread them out. Allow to cool completely.
Slice French bread into crostini sized pieces. Line the slices on a baking sheet. Bake at 350 F until a little crisp (about 3-5 minutes-flipping halfway).
In a mixing bowl add 1 cup ricotta cheese and 2 tbsp honey.
Then whip ricotta and honey until fluffy about 4 minutes.
To assemble slather crostini with whipped ricotta and top with nuts (crumble the nut mixture if pieces stick together).
Finally to finish this appetizer, drizzle honey on top.
If you liked Whipped Ricotta Crostini you can try other appetizers like Potato Soft Pretzel Bites in the Appetizers/Snacks tab.
Whipped Ricotta Crostini
Ingredients
- ½ cup granulated sugar
- ½ tbsp water
- Pinch cinnamon
- Pinch salt
- 1 cup walnut pieces sub pecans
- 2 loaves French bread
- Xx fresh ricotta
- 2 tbsp honey
- Honey for drizzling
- Thyme for garnish
Instructions
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Line a baking sheet with parchment. Heat water and sugar in a small pot until it reaches a rolling boil. Toss in nuts, cinnamon and salt and stir to coat and immediately turn them out onto the lined baking sheet. Quickly spread them out. Allow to cool completely.
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Can be made 1-2 days in advance. Once cooked, store in a sealed baggie or airtight container.
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Slice French bread into crostini sized pieces. Line the slices on a baking sheet. Bake at 350 F until a little crisp (about 3-5 minutes-flipping halfway).
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In mixing bowl, whip ricotta and 2 tbsp honey until fluffy about 4 minutes.
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Assemble: Chop nuts into crumbles. Slather crostini with whipped ricotta, top with nuts, thyme (optional) and a drizzle of honey.
Recipe Notes
There was no measurement given for the amount of ricotta, so I used 1 cup. I cook the water and sugar in the microwave.