Whipped Ricotta Crostini with Honey, Thyme and Cracked Pepper

Steps

1. Step 1

   Heat the oven to 400°F. Arrange the baguette coins in a single layer on a large baking sheet and brush the tops with 2 tbsp of the olive oil.

   5 min · 400°F

   • 1 baguette
   • 2 tbsp extra-virgin olive oil
2. Step 2

   Toast until the edges are golden and the centers are crisp, 8 to 10 minutes. Set aside to cool; they should be crunchy, not soft.

   10 min, hands-off · 400°F

3. Step 3

   While the bread toasts, put the ricotta, the remaining 1 tbsp olive oil, the lemon zest and the kosher salt in a food processor. Run it for 1 to 2 minutes, scraping down once, until the ricotta is completely smooth and billowy. (No food processor? Beat it hard with a whisk or hand mixer for 3 minutes.)

   3 min

   • 1 tbsp extra-virgin olive oil
   • 2 cups whole-milk ricotta
   • 1 lemon
   • 1/2 tsp kosher salt
4. Step 4

   Combine the honey and thyme sprigs in a small saucepan over low heat. Warm gently, swirling now and then, until the honey is loose and smells strongly of thyme, about 4 minutes. Do not let it bubble. Pull out and discard the sprigs.

   4 min

   • 1/3 cup honey
   • 6 sprigs fresh thyme
5. Step 5

   Spread a generous spoonful of whipped ricotta on each toast and set them on a platter.

   5 min

6. Step 6

   Drizzle the warm thyme honey over the crostini, then finish with plenty of coarsely cracked black pepper and a little flaky salt. Serve right away, while the toasts are still crisp.

   • coarsely cracked black pepper
   • flaky sea salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026