Ingredients:

  • 15 ounces (425g) whole milk ricotta cheese, drained well
  • 2 tablespoons (30ml) heavy cream
  • 1 tablespoon (15ml) extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • Zest of 1/2 lemon
  • 1 baguette, sliced into 1/2-inch thick rounds
  • 2 tablespoons (30ml) olive oil, for brushing
  • 2 tablespoons (30ml) honey
  • 1/4 cup (25g) shelled pistachios, roughly chopped
  • Pinch of flaky sea salt

Instructions:

  1. Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and bake until golden brown and crisp, about 5-10 minutes.
  2. Combine ricotta, heavy cream, olive oil, salt, pepper, and lemon zest in a food processor or with an electric mixer. Process/beat until light and fluffy, about 2-3 minutes.
  3. Spread a generous amount of whipped ricotta onto each toasted baguette slice.
  4. Drizzle honey over the ricotta. Sprinkle with chopped pistachios and a pinch of flaky sea salt.
  5. Serve immediately while the crostini are still crispy.