Ricotta Crostini with Calabrian Chile Honey

Ricotta Crostini

with Calabrian Chile Honey

15 MIN
$6.99 Serves 2-4
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as 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

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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