Honey Whipped Ricotta with Crostini

12 min · Easy · Serves 4

260 kcal per serving · 9g protein

Fluffy whipped ricotta topped with honey, lemon zest and flaky salt, served alongside crisp olive oil baguette toasts. Looks fancy, takes ten minutes.

Ingredients

• 320 g Whole-milk ricotta
• 4 tbsp Honey
• 2 tsp Lemon zest
• 4 tsp Olive oil
• 16 slices Baguette
• 4 pinch Flaky salt

Method

1. Toast the Crostini

   

   Heat the oven to 200°C. Slice the baguette on the bias — at a slanted angle, so you get longer slices — brush with olive oil, and bake on a baking tray for 6–7 minutes until golden.

2. Whip the Ricotta

   

   In a bowl, whisk the ricotta vigorously for 60 seconds until smooth and fluffy.

3. Plate

   

   Spread the whipped ricotta into a shallow swoop on a serving plate, using the back of a spoon.

4. Finish

   

   Drizzle generously with honey, scatter the lemon zest, and finish with flaky salt. Serve the crostini alongside.