These Whipped Honey Ricotta Crostini are always a crowd favorite at my dinner parties, and they couldn’t be simpler to make! They start with a base of crispy baguette slices, and then each is piped with a silky, rich and sweet whipped honey ricotta. Garnish with a bit of basil, lemon zest and more honey for the most addicting bite-sized appetizer.
It’s about time that I actually measured the ingredients and got this recipe posted to the blog! I’ve made these whipped honey ricotta crostini several times for my dinner parties and they have always been the star of the show. My friends have been begging for the recipe, so this is partially for y’all and partially for them haha.
The next time you need an easy but incredibly impressive appetizer or snack, you need to try these whipped ricotta crostini! They are the perfect finger food, balanced with creamy rich flavor, a little bit of tangy lemon and sweetness from the honey. Served on crispy baguette slices, they are truly addicting and will be gone before you know it.
They come together super quickly, and the whipped honey ricotta can even be prepped ahead of time to make your life a little easier on the day of your dinner party. Plus, the topping options are endless. I kept it simple this time with just some basil, lemon zest and honey but they’re also amazing with some grilled peaches, prosciutto, tomatoes, cherries, etc. You can switch it up based on whatever is in season! Hope you love them 🙂
Why You’ll Love these Whipped Honey Ricotta Crostini
- They are the BEST easy yet impressive appetizer!
- The whipped honey ricotta is rich, sweet and silky smooth.
- You can customize these crostini with any toppings that you prefer!
- This makes a big batch so it’s perfect for feeding a crowd.
- They come together in under 30 minutes.
What You Need to Make these Whipped Honey Ricotta Crostini
For the Whipped Honey Ricotta:
- Ricotta Con Latte: Ricotta con latte is slightly different than normal ricotta cheese as it has added milk which yields a smoother, creamier texture and slightly richer, sweeter flavor. My favorite brand is Belgioioso (located near the specialty cheeses like mascarpone and burrata) and I drain off any excess liquid on the top before using.
- Honey: Sweeten this whipped ricotta with a generous amount of honey!
- Olive Oil: Olive oil adds richness, depth and helps the whipped ricotta become a smooth, silky texture.
- Lemon Juice: For a bit of brightness, add the juice from about 1/2 small lemon.
- Kosher Salt & Black Pepper: Season to taste.
For the Crostini:
- Baguette: The base of our crostini is, of course, toasted baguette slices. Depending on the size and thickness of your baguette, you may not use all of the slices.
- Cooking Spray: Or oil, for coating the baguette slices before baking.
- Basil: Chiffonaded, for a beautiful garnish and some extra flavor!
- Lemon Zest: This adds some tang and color.
- Honey: You can never have enough honey!
How To Make these Whipped Ricotta Crostini
Toast Baguette Slices in Oven:
First, preheat your oven to 400F. Add baguette slices to a baking sheet and spray with cooking oil. Flip and spray the other side. Transfer to the oven and bake for 7-8 minutes, flipping halfway. Allow baguette slices to cool down before adding whipped ricotta.
Prepare Whipped Honey Ricotta
Add all of the whipped honey ricotta ingredients to a food processor and blend until smooth, scraping down the sides with a spatula as needed. Taste and adjust amount of salt & pepper to your preference.
Assemble Crostini & Enjoy:
Finally, transfer whipped honey ricotta to a piping bag or a ziplock bag with the corner cut off. Then, pipe it into the cooled baguette slices. Garnish with basil, lemon zest and another drizzle of honey. Enjoy!
Topping Ideas for these Whipped Ricotta Crostini:
As you can see in the photos and recipe card, I kept the toppings simple for the sake of this post but the options are endless! I like to switch up the toppings based on whatever is in season. Here are some ideas:
- Grilled Peaches: Cut your peaches into slices, brush each side with a bit of oil and then grill (on a real grill or grill pan) for a few minutes per side. Allow to cool slightly before adding to the whipped ricotta crostini.
- Figs: Celebrate their short season by quartering up some figs and piling them onto the crostini.
- Strawberries & Balsamic Glaze: Fresh or roasted strawberries, and some balsamic glaze for a sweet & tangy combo!
- Prosciutto & Hot Honey: Add some prosciutto on top for extra protein and a salty touch.
- Pear, Walnuts & Honey: Walnuts add some nice crunch and pair perfectly with pears.
Substitution FAQS:
- Can I use normal ricotta cheese instead of ricotta con latte? I have only ever tested this whipped honey ricotta crostini with ricotta con latte and although it will likely work with normal ricotta, the result may be thinner and more gritty in texture.
- Is it fine to substitute part skim ricotta? You can, but the overall flavor and texture will be affected so I don’t suggest it.
- Can I use maple syrup instead of honey? I recommend sticking with honey as the flavor compliments the ricotta really well, and the texture is a bit thicker than maple syrup.
Can I Prep these Whipped Ricotta Crostini Ahead of Time?
If you’re making these for a party, you can definitely prep the whipped honey ricotta ahead of time and store it in the fridge, in an airtight container for 1-2 days. However, I recommend waiting to toast the baguette slices and assemble the crostini until right before your guests arrive or you’re ready to eat. That way the crostini stays crispy and doesn’t get soggy from the whipped ricotta!
How Should I Store Leftover Whipped Honey Ricotta Crostini?
These Whipped Honey Ricotta Crostini are best eaten fresh to ensure that the bread stays crispy. If you know you won’t be able to eat it all in one sitting, I recommend leaving off the whipped honey ricotta and storing it in an airtight container in the fridge for up to 2 days, then assembling the crostini when ready to eat.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Appetizer Recipes?
- Crispy Smashed Potatoes with Roasted Garlic & Truffle Dip
- Healthy Buffalo Chicken Dip
- Philly Cheesesteak Sliders
- Spicy Tuna Bites with Canned Tuna
- Cheesy Stuffed Garlic Bread Rolls
Whipped Honey Ricotta Crostini
Equipment
- serrated knife
- baking sheet
- spatula
- piping bag or ziplock bag
- microplane zester
Ingredients
For the Whipped Honey Ricotta:
- 16 oz whole milk ricotta con latte – SEE NOTE*
- 1.5 tbsp honey
- 1 tbsp olive oil
- juice from ½ lemon
- kosher salt & black pepper to taste
For the Crostini:
- 1 baguette cut into ½-¾" slices on an angle**
- cooking spray
- fresh basil chiffonaded
- lemon zest
- honey
Instructions
- First, preheat your oven to 400F. Add baguette slices to a baking sheet and spray with cooking oil. Flip and spray the other side. Transfer to the oven and bake for 7-8 minutes, flipping halfway. Allow baguette slices to cool down before adding whipped ricotta.1 baguette, cooking spray
- Add all of the whipped honey ricotta ingredients to a food processor and blend until smooth, scraping down the sides with a spatula as needed. Taste and adjust amount of salt & pepper to your preference.16 oz whole milk ricotta con latte, 1.5 tbsp honey, 1 tbsp olive oil, juice from ½ lemon, kosher salt & black pepper
- Transfer whipped honey ricotta to a piping bag or a ziplock bag with the corner cut off. Then, pipe it into the cooled baguette slices. Garnish with basil, lemon zest and another drizzle of honey. Enjoy!fresh basil, lemon zest, honey
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.