Whipped Lemon Ricotta Crostini
A simple and elegant crostini spread featuring whipped lemon ricotta topped with honey, fresh berries, and toasted almonds. Perfect for bridal showers and brunches.
Ingredients
For the Crostini
- 1 large baguette, sliced on the bias into 1/2-inch slices (about 24 slices)
- 2 tablespoons extra-virgin olive oil (for brushing crostini)
For the Whipped Ricotta
- 16 oz whole-milk ricotta (drained if watery)
- 2-3 tablespoons honey (plus extra for drizzling)
- Zest of 1 lemon
- 1-2 teaspoons lemon juice
- 1/4 cup mascarpone or Greek yogurt (optional, for silkier texture)
- a pinch of fine sea salt
- a pinch of freshly ground black pepper
For the Topping
- 1-2 cups mixed berries (strawberries sliced, blueberries, or raspberries)
- 1/4 cup toasted sliced almonds or chopped pistachios (optional crunch)
- Fresh mint leaves for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Arrange baguette slices on a baking sheet and brush lightly with olive oil.
- Bake 6–8 minutes, flipping once, until golden and crisp. Alternatively, use a skillet to toast slices over medium heat.
Making the Ricotta Spread
- While the bread toasts, place ricotta, lemon zest, lemon juice, 2 tablespoons honey, mascarpone (if using), and a pinch of salt into a bowl.
- Whip with a hand mixer or vigorous whisk for 1–2 minutes until smooth and slightly fluffy. Taste and add more honey or salt if needed.
Assembly
- If your berries are large, halve or slice them. Pat dry so juices don’t make the crostini soggy.
- Spread 1–2 tablespoons of whipped ricotta on each crostini.
- Top with 2–3 berries, a sprinkle of toasted nuts, a small mint leaf, and a light drizzle of honey. Finish with a quick crack of black pepper if desired.
- Serve immediately, or arrange on a platter and cover loosely with plastic wrap if serving within 1–2 hours.
Notes
Store whipped ricotta in an airtight container in the refrigerator for up to 3 days. Toasted crostini can be stored in a zip-top bag at room temperature for up to 2 days. Assemble crostini no more than 1–2 hours ahead to avoid sogginess.