Fresh Honey Ricotta Crostini with Figs
A quick and elegant appetizer featuring whipped ricotta spread on toasted baguette slices, topped with fresh figs, toasted pistachios, and a drizzle of honey. Perfect for entertaining or a light indulgence.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 crostinis (about 6 servings) 1x
- Category: Appetizer
- Cuisine: Italian
Ingredients
- Baguette or crusty Italian bread, sliced about ½ inch thick
- Extra virgin olive oil, for brushing
- 1 cup fresh ricotta cheese (whole milk ricotta recommended)
- 2 tablespoons honey (plus extra for drizzling)
- 1 teaspoon fresh lemon zest
- Pinch of sea salt
- 6 medium fresh figs, quartered (or ripe pears as substitute)
- ¼ cup toasted pistachios, shelled and chopped
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Slice the baguette into ½-inch thick rounds. Arrange them in a single layer on the baking sheet. Brush each slice lightly with extra virgin olive oil on both sides.
- Toast the bread in the oven for 8-10 minutes, flipping halfway, until edges are crisp and lightly browned.
- While the bread toasts, heat a dry skillet over medium heat. Add shelled pistachios and toast for 3-5 minutes, stirring frequently until fragrant and slightly golden. Remove from heat and chop coarsely once cool.
- In a mixing bowl, combine ricotta, honey, lemon zest, and sea salt. Whip together until creamy and slightly airy.
- Spread a generous layer of whipped ricotta on each toasted bread slice. Top with quartered figs and sprinkle with toasted pistachios.
- Drizzle a little extra honey over the top and serve immediately.
Notes
Whip the ricotta with honey and lemon zest for a lighter, creamier spread. Toast bread until crisp but not too hard to bite. Toast pistachios carefully to avoid burning. Use fresh figs at peak ripeness and pat dry if very juicy to prevent soggy bread. Assemble just before serving to keep crostinis crisp. For dairy-free, use cashew cheese or coconut yogurt. For gluten-free, use gluten-free bread. Pistachios can be substituted with toasted walnuts, almonds, pecans, or seeds for allergies.
Nutrition
- Serving Size: About 2 crostinis
- Calories: 225
- Sugar: 10
- Sodium: 150
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 3
- Protein: 7
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