Photo Credit: Elizabeth Newman

Honey Ricotta Crostini

These pretty crostini just bridge the gap between sweet and savory, making them a perfect cocktail hour bite with white wine or rosé.

Honey Ricotta Crostini

Honey Ricotta Crostini



Prep Time

10 minutes

Cook Time

10 minutes




Giada De Laurentiis

Image of Honey Ricotta Crostini


  • 1/2 baguette
  • 1/4 cup plus 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon plus 1/8 teaspoon kosher salt
  • 1 cup ricotta cheese
  • 1 teaspoon lemon zest
  • 1/3 cup honey
  • 2 tablespoons coarse flake sea salt (such as Maldon)
  • 3 tablespoons pink peppercorns (crushed)


  1. Preheat the oven to 400 degrees F.
  2. On a slight bias, slice the baguette into 1/4-inch slices. Brush the slices with the 1/4 cup olive oil, then place on a baking sheet and sprinkle with the 1/2 teaspoon salt. Bake until golden brown and crunchy, 10 to 12 minutes. Set aside to cool.
  3. In a small bowl, whisk together the ricotta, lemon zest, 3 tablespoons olive oil, and 1/8 teaspoon salt.
  4. Once the crostini are cool, top each with 1 heaping tablespoon of ricotta mixture, a drizzle of honey, and a pinch of coarse salt and a sprinkling of crushed pink peppercorns. Serve at room temperature.
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2 reviews & comments

  • Author's avatar image
    Mark Goodrum

    I don’t want to be nit-picky, but Where is the honey? I’m guessing you drizzle it over the top!

  • Author's avatar image
    The Giadzy Kitchen

    Yes, it gets drizzled – thanks for pointing this out! Edited the recipe to make it more clear!

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