Description
This Whipped Ricotta Crostini is the perfect appetizer for fall and winter and especially the holiday season! It's easy to make into a big batch and it can be ready in just 20 minutes!
Ingredients
Units
Scale
- 16 oz ricotta cheese (1 1/2 cup)
- 2 tbsp extra virgin olive oil
- 1 tsp fresh lemon zest
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp hot honey (plus more for serving)
- 1 clove garlic, minced
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 baguette
- Avocado oil in a spray (or 1 tbsp cooking oil)
- 1 whole clove garlic, peeled (optional)
- 6-8 fresh black figs, cut into quarters or into 8 pieces (tops removed, no need to peel)
- 2 tbsp finely chopped fresh parsley (or fresh thyme, oregano, chives, or rosemary)
- Flaky sea salt (optional for serving)
Instructions
- Preheat your oven to 375F (190C) and prepare a large baking sheet.
- Add ricotta cheese, olive oil, lemon zest, lemon juice, hot honey, minced garlic, fine sea salt, and black pepper into a food processor.
- Pulse and blend everything for a couple of minutes or until it’s smooth and creamy. Use a spatula to scrape down the sides if needed.
- Transfer the whipped ricotta into a jar and store it in the fridge while you prepare the baguette.
- Slice the baguette into ½-inch thick slices and lay them out on your prepared baking sheet.
- Spray or drizzle the sliced baguette with avocado oil and toast it in the oven for 10 minutes.
- Brush each slice with a clove of garlic while they’re still hot (optional).
- Spread a generous amount of the whipped ricotta on each crostini.
- Top each with 2-3 pieces of diced fresh figs, fresh parsley, and drizzle with extra hot honey. Season with black pepper and flaky sea salt if desired and enjoy!
Notes
Storing: Store any leftover whipped ricotta in an airtight container in the fridge for 3-4 days. The crostini is best eaten right away so it doesn't lose its crunch. You can dice the figs up to a day ahead and store them in an airtight container in the fridge.