The vegetarian ricotta and honey crostini recipe is a delightful appetiser that combines creamy ricotta with the richness of Little Olive Oil's extra virgin olive oil (EVOO) and the sweetness of honey. You can also add fresh herbs such as thyme or rosemary for an extra layer of flavour. These elegant toasts are easy to make fresh for a dinner party without being away from your guests for too long. They also work as a yummy afternoon or evening snack. Ricotta and Honey Crostini’s will become your go-to cheese treat.
How to make Ricotta and Honey Crostini
Preheat your grill or a grill pan over medium heat.
Brush both sides of the baguette slices lightly with 1 tablespoon of Little Olive Oil EVOO and grill them for 1-2 minutes per side or until golden and crispy.
Let the toasted baguette slices cool slightly, then spread each slice generously with ricotta cheese.
Drizzle the ricotta-topped crostini with honey and 2 tablespoons of Little Olive Oil EVOO.
Sprinkle each crostini with a pinch of sea salt and, if desired, freshly ground black pepper, and then serve.
These crostini are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to one day.
Details
Dish: Appetiser
Diet: Vegetarian
Serves: 4
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Ingredients
1 baguette, sliced into 12 pieces (about 1 cm thick)
200g ricotta cheese
3 tablespoons Little Olive Oil EVOO
2 tablespoons honey
1/2 teaspoon sea salt
Freshly ground black pepper (optional)
Nutrition per Serving
Calories: 280
Protein: 7g
Carbohydrates: 32g
Dietary Fibre: 1g
Total Sugars: 6g
Fat: 14g
Saturated Fat: 3g
Sodium: 400mg
Calcium: 10% DV
Iron: 8% DV
