Creamy Whipped Ricotta Crostini with Honey and Pistachios
A quick and easy snack featuring whipped ricotta cheese spread on toasted baguette slices, topped with honey and crunchy pistachios for a creamy-sweet-salty delight.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 crostini (about 4 servings) 1x
- Category: Appetizer
- Cuisine: Italian
Ingredients
Scale
- 1 cup whole milk ricotta cheese (about 250 g)
- ½ teaspoon flaky sea salt, plus a pinch for topping
- 1 teaspoon fresh lemon zest (optional)
- ½ cup shelled, unsalted pistachios, roughly chopped (about 60 g)
- 1 baguette or rustic Italian bread, sliced ¼ inch thick
- Honey, for drizzling (about ½ teaspoon per crostini)
- Extra virgin olive oil, for drizzling (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Slice the baguette into ¼-inch (about 6 mm) slices and arrange in a single layer on the baking sheet.
- Toast the bread slices for 8-10 minutes, flipping halfway through, until golden and crispy.
- While the bread toasts, transfer ricotta to a mixing bowl and whip with an electric mixer on medium-high speed for 2-3 minutes until smooth and airy.
- Add a pinch of salt and lemon zest (if using) to the whipped ricotta and mix gently.
- Roughly chop pistachios and toast them lightly in a dry skillet over medium heat for 2-3 minutes, stirring constantly.
- Once the bread is toasted, let it cool slightly. Spread a generous layer of whipped ricotta on each slice.
- Drizzle honey over the ricotta-topped crostini, about ½ teaspoon per slice or to taste.
- Sprinkle toasted pistachios on top, then finish with a tiny pinch of flaky sea salt and a drizzle of extra virgin olive oil if desired.
- Serve immediately for best texture and flavor.
Notes
Whip the ricotta to achieve a light, airy texture that spreads easily. Toast pistachios lightly to enhance their flavor. Use flaky sea salt to balance the sweetness of honey. Assemble crostini just before serving to keep bread crispy. For dairy-free, substitute ricotta with whipped coconut cream; for gluten-free, use gluten-free bread.
Nutrition
- Serving Size: 3 crostini
- Calories: 210
- Sugar: 7
- Sodium: 150
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 2
- Protein: 7
Keywords: ricotta crostini, whipped ricotta, honey pistachios, easy appetizer, quick snack, vegetarian, Italian appetizer