Ricotta Cheese & Honey Crostini is one of my favorite appetizers. The blend of these flavors captures a Spring morning in Taormina! Serve it with fresh figs or fig jam, pistachios, apples, and tangerines for a beautiful and complete snack anytime. The secret to this dish is to let the ricotta cheese drain overnight so it becomes firm like a spreadable cream cheese. The quality of the ingredients matters the fewer ingredients you use, so go with the best you find in your area or in your pantry! Use local-produced honey if possible. This appetizer is so easy to make and makes a beautiful presentation as well. Enjoy!
Ricotta Cheese & Honey Grilled Crostini
- 1 15 ounce carton whole milk ricotta cheese
- Local honey
- 1 loaf Italian bread ciabatta or baguette
- 2 tablespoon olive oil
- Kosher Salt
- Place ricotta in a cheesecloth-lined fine mesh strainer, cover with a plate. Add heavy can or weight on top of plate to assist removing excess moisture. Let sit overnight in a fridge. Remove drained ricotta cheese and store in a glass jar until needed. It should be thick and spreadable.
- Slice bread in ½ slices. Lightly brush olive oil on both sides on bread. Brush grill pan with olive oil. Toast the crostini until lightly golden and has grill marks on both sides. Sprinkle lightly with salt and set aside on a wooden board.
- Serve toasted bread with ricotta cheese and honey the side on the wooden platter. Can add pistachios, apples, tangerines, and fresh figs or fig jam for additional condiments.