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whipped ricotta crostini

Whipped Ricotta Crostini (with Honey)

Whipped Ricotta Crostini with Honey is an easy and delicious appetizer. The ricotta becomes light, fluffy and irresistible when whipped!
5 from 3 votes
Prep Time 10 mins
Cook Time 7 mins
Course Appetizer
Cuisine Italian
Servings 8 people


  •  food processor 


  • 1 fresh French baguette (cut into ½ inch slices)
  • 2 tablespoons extra virgin olive oil
  • 2 cups whole milk ricotta - don't use the lower fat versions for this recipe
  • salt and pepper to taste
  • 3 tablespoons fresh lemon zest
  • ¼ cup fresh chopped basil
  • ¼ cup chopped roasted pistachios 
  • 3 tablespoons pure honey


  • Preheat the oven to 400 degrees F.
  • Arrange the slices of bread on a baking sheet. Spray/drizzle one side with olive oil. Flip the slices over and spray/drizzle the other side with oil.
  • Bake the bread for 5-7 minutes, flipping halfway through.
  • Place ricotta into a food processor. Process for about 30 seconds or until smooth and creamy.
  • Remove the blade from the machine and add salt and pepper to taste. Mix with a spoon.
  • Now, it's time to assemble the crostini. Place the whipped ricotta into a Ziploc bag. Close the top of the bag and snip the bottom corner with a scissor to create a piping bag. You can also just use a piping bag if you have one.
  • Pipe the ricotta onto the crostini and top with lemon zest, basil, pistachios and honey on top.
  • If you are serving the whipped ricotta as a dip, place the cheese into a bowl and add the lemon zest, basil, pistachios and honey on top. Serve with the crostini on the side.

This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.

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