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Whipped Ricotta Crostini

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.
Course Appetizer
Prep Time 10 minutes
Cook Time 10 minutes
Servings 12 people

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

  1. 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.

  2. Can be made 1-2 days in advance. Once cooked, store in a sealed baggie or airtight container.
  3. 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).
  4. In mixing bowl, whip ricotta and 2 tbsp honey until fluffy about 4 minutes.

  5. 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.