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Berry Crostini with Lemon Ricotta and Honey
If you could take all the summer feels and put them into one appetizer, this would be it! Cool, creamy ricotta cheese sweetened with honey and balanced with a bit of lemon juice spread over lightly toasted bread. Top it off with your favorite summer berries and fresh herbs for a vibrant touch, resulting in a simple yet elegant dish that’s perfect for savoring throughout the sunny season.
After days of craving, I finally ventured to my local grocery store to gather everything I needed for a delicious treat! The best part? Everyone—my kids, their neighborhood friends, and my husband—enjoyed it so much that they devoured every last crostini! I even repurposed the leftover ricotta mixture for my 2-year-old son, pairing it with fresh strawberries to dip in – he politely asked for “more peaz!” when he had eaten it all. I’d say it was a hit.
Tips
- It is essential to use a sturdy bread, such as a baguette, to support the weight of the cheese and toppings. You could also substitute puff pastry, thick slices of apple or even bite-sized pancakes.
- With so few ingredients, it is important to use quality ingredients. I prefer using local honey for this one – you just can’t beat the taste of raw, local honey. I opted for a barrel-aged honey that added a depth of smokiness I love. If you would like to use a barrel-aged honey but can’t find one locally, I suggest using Blanton’s Barrel-Aged Pure Honey.
- This is best eaten fresh. If you need to transport, toast the bread ahead of time and keep the ricotta, honey and lemon mixture in an airtight container. Place washed fruit in a separate airtight container with a paper towel lining the bottom to soak up any extra moisture. Ensure both airtight containers remain cold during transport. I like these Stainless Steel Food Storage Containers – not only do you avoid using unnecessary plastic, but the stainless steel material keeps the food cold during transport. Once you arrive, you can serve the bread at room temperature or warm it in the oven at 350°F for about 5 minutes.
Ingredients:
1 French baguette, cut into 1/4″ thick slices
High-quality Olive Oil (no exact measurement as it will be a drizzle)
15 oz Ricotta cheese (I prefer full fat, but you can use low fat if you would like)
2 tbsp fresh lemon juice (A medium-sized lemon typically yields 2 to 3 tablespoons of juice – this doesn’t have to be an exact measurement, it’s really to your liking)
1 tbsp honey, plus extra for drizzling
Pinch of salt
1-2 cups fresh organic summer berries of your choice, washed and dried. If using larger berries like strawberries, cut them smaller to fit onto crostini – I like the simplicity of strawberries and blueberries, but you can add as many as you like
3-4 leaves of fresh basil, stacked on top of each other, rolled and cut into ribbons
Directions
- Preheat the oven to 425 degrees F
- Place crostinis on a large baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 5-7 minutes or until lightly golden.
- While crostinis are baking, grab a medium-sized bowl. Mix ricotta, lemon juice, honey and a pinch of salt. Give it a taste and adjust the lemon juice and honey to your liking. Set aside until ready to use. Cut the basil following the instructions above.
- When crostinis are done, remove from the oven and immediately spread the ricotta mixture over the top. Place the berries on top, drizzle with extra honey, and garnish with fresh basil.
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