Whipped Ricotta Crostini with Pistachios + Hot Honey

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Over the years, crostini’s have become a go to. There are so many amazing combinations that you can come up with, it’s hard not to love them. These are great if you have ingredients that you are trying to use up. For example, if you have some cheese, herbs or left over nuts you want to use before their time is up, toss it all on a crostini. This is the version I made for my latest party. The best part is, you can easily prep all of the ingredients the day before so day of assembly is a breeze!

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Ingredients:

• 1 cup whole milk ricotta

• 1 baguette, sliced and toasted

• ¼ cup shelled pistachios, chopped

• Hot honey

• Olive oil, salt

Instructions

Crostini (Make Ahead):

1. Slice baguette into ½" diagonal slices (about 24 pieces).

2. Brush lightly with olive oil on both sides.

3. Bake at 375°F for 8–10 min, flipping halfway, until golden and crisp.

4. Cool completely. Store in an airtight container at room temp up to 2 days.

Whipped Ricotta (1–2 Days Ahead):

1. In a food processor or with a hand mixer, blend ricotta, olive oil, lemon zest, salt, and pepper until smooth and fluffy.

2. Store in an airtight container in the fridge.

Assembly (Just Before Serving):

1. Bring ricotta to room temp (20–30 min prior) for easy spreading.

2. Spread whipped ricotta on crostini.

3. Drizzle lightly with hot honey.

4. Sprinkle with crushed pistachios.

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