Whipped Ricotta Crostini with Honey & Pistachios
Snack like you host for a living (even if it’s just you, your book, and a chilled drink).
These crostini are giving elevated picnic, effortless appetizer, and I just threw this together, but wow, it’s kind of perfect. Whipped ricotta makes it creamy and dreamy, while honey and pistachios bring the sweet-meets-savory energy that keeps people hovering near the snack board all night.
Pair it with your Peach Basil Sangria, a juicy summer read, and a little sunshine, and you’ve got a whole moment.
Here’s What You’ll Need:
1 fresh baguette, sliced into ½-inch rounds (or a slice of your homemade bread)
1 cup whole milk ricotta
1 tbsp olive oil (plus more for brushing)
Pinch of sea salt
2–3 tbsp honey
¼ cup roasted pistachios, chopped
Optional: Fresh basil, peach slices or mint for garnish
Optional: Lemon zest for a little zing
How to Pull It Together (So Fast, So Fancy):
Step 1:
Preheat your oven to 375°F (or just use a grill pan if it’s too hot to bake).
Lightly brush each slice of baguette with olive oil and toast for 6–8 minutes, or until golden and crisp on the edges. Let cool slightly.
Step 2:
In a small bowl, whisk or blend the ricotta with olive oil and a pinch of sea salt until smooth and fluffy. You’re looking for light, spreadable, and cloud-like vibes here.
Step 3:
Spread a generous swoop of whipped ricotta on each toast. Drizzle with honey, sprinkle with chopped pistachios, and top with basil or mint if you’re feeling a little extra (and when are we not?).
Optional: Add a pinch of lemon zest on top for brightness. Highly recommend.
Step 4:
Serve immediately or refrigerate whipped ricotta and assemble right before guests arrive—or right before you arrive to the party in your living room with a cocktail and a book.
Want to switch it up? Try fig jam instead of honey. Add prosciutto. Or swirl in a spoonful of pesto to the ricotta before spreading. It’s customizable, delicious, and always a hit.