Whipped Ricotta & Honey Crostini

Honey and walnuts top these crostini for a sweet, earthy finish.
Publish date:
whipped ricotta and honey crostini

Recipe by Kim and Tyler Malek

Start to Finish: 15 minutes

Servings: 8


  • 2 cups fresh whole-milk ricotta
  • 1/4 cup heavy cream
  • 1/2 tsp. lemon zest plus 1 1/2 tsp. juice (from 1 lemon)
  • 1 tsp. sugar
  • 8 slices sourdough bread
  • 1/4 cup olive oil
  • 1/4 cup honey (we like Bee Local wildflower honey)
  • 1/2 cup toasted walnuts, coarsely chopped


1. In a large bowl, using an electric mixer, beat the ricotta, cream, 2 tsp. salt, the lemon zest and juice, sugar, and 1/4 tsp. pepper until the ricotta is light and fluffy, about 3 minutes.

2. Heat a large cast-iron skillet over medium-high. Brush both sides of the bread with oil. Working in batches, toast the bread in the skillet until golden, 2 to 3 minutes per side. Cut the toasts in half. Spread with the whipped ricotta, drizzle with the honey, and top with the walnuts.