Ricotta Crostini with Calabrian Chile Honey

Ricotta Crostini

with Calabrian Chile Honey

15 MIN
$6.99 Serves 2-4
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. Kick off your meal with these irresistible crostini—a popular Italian appetizer of small, crunchy toasts—topped with a layer of creamy, garlicky ricotta cheese and a drizzle of spicy-sweet Calabrian honey.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    310 Cals (est.)
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fresh
ingredients
Ricotta Crostini with Calabrian Chile Honey
Title
  • 1 Small Baguette
  • 1 clove Garlic
  • ½ cup Part-Skim Ricotta Cheese
  • ¼ cup Grated Romano Cheese
  • 1 Tbsp Honey
  • 1 Tbsp Calabrian Chile Paste
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Slice the baguette into 8 equal-sized rounds. Peel 1 clove of garlic. In a bowl, combine the ricotta and romano; season with salt and pepper. In a separate bowl, combine the honey (kneading the packet before opening) and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. 

2 Toast the baguette

Place the sliced baguette on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 5 minutes, or until lightly browned and crispy. Remove from the oven. When cool enough to handle, carefully rub one side of each slice with the peeled garlic clove, then discard the clove.

3 Make the crostini & serve your dish

Evenly top each piece of toasted baguette with the seasoned ricotta and Calabrian chile honey. Enjoy!

Tips from Home Chefs

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Ricotta Crostini

1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Slice the baguette into 8 equal-sized rounds. Peel 1 clove of garlic. In a bowl, combine the ricotta and romano; season with salt and pepper. In a separate bowl, combine the honey (kneading the packet before opening) and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. 

2 Toast the baguette

Place the sliced baguette on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 5 minutes, or until lightly browned and crispy. Remove from the oven. When cool enough to handle, carefully rub one side of each slice with the peeled garlic clove, then discard the clove.

3 Make the crostini & serve your dish

Evenly top each piece of toasted baguette with the seasoned ricotta and Calabrian chile honey. Enjoy!

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