Whipped Ricotta Crostini with Apricots, Honey & Pistachios
By Sur La Table
Whipped Ricotta Crostini with Apricots, Honey & Pistachios
By Sur La Table
Yield/Serves:
4
-
1 cup whole-milk ricotta cheese
-
1 tablespoon honey + honey for drizzling
-
½ teaspoon fine sea salt
-
½ teaspoon lemon zest
-
1 baguette, cut into ½ inch slices
-
3 tablespoons olive oil
-
Flakey sea salt, to finish
-
3-4 ripe apricots, thinly sliced (substitute peaches or plums in season)
-
¼ cup chopped roasted pistachios
-
Fresh thyme leaves
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Arrange the baguette slices in a single layer and brush both sides lightly with olive oil. Transfer to the oven and bake until golden and crisp, about 8 to 10 minutes, turning once halfway through.
Remove from the oven and sprinkle lightly with flaky sea salt.
While the crostini toast, prepare the whipped ricotta.
In the bowl of a food processor, combine the ricotta, honey, salt, and lemon zest. Blend until the mixture is smooth, light, and creamy, about 1 to 2 minutes. Taste and adjust seasoning as needed, adding more honey for sweetness or lemon zest for brightness.Transfer to a piping bag or small bowl and set aside.
To assemble, spoon or pipe a generous layer of whipped ricotta onto each toasted crostini. Top with a few slices of apricot, then sprinkle with chopped pistachios and fresh thyme leaves. Just before serving, drizzle each crostini with honey for a glossy, aromatic finish. Serve immediately as an elegant appetizer or light brunch bite.