Crostini con Ricotta e Miele (Ricotta and Honey Breakfast Crostini)
Why this recipe works
- Crisp and creamy: Toasted country bread gives a firm, crunchy base for the smooth ricotta and soft drizzle of honey.
- Sweetness in balance: Honey adds gentle sweetness, while lemon zest and a little sea salt keep the topping from tasting flat.
- Fast to assemble: The walnuts and bread toast in quick stages, making this a practical breakfast or brunch dish in about 15 minutes.
Get the most out of this recipe
Ingredient notes
- Use sturdy bread: Country bread, especially day-old, holds its shape well once toasted and gives the crostini a crisp base.
- Choose good ricotta: A creamy, fresh-tasting ricotta makes the topping smoother and helps the lemon zest carry through clearly.
- Adjust the honey: Use a lighter drizzle for breakfast or a little more for a sweeter brunch-style serving.
Make-ahead tips
- Make the ricotta ahead: The lemon ricotta can be mixed in advance and kept covered in the fridge until needed.
- Assemble at the last moment: Keep the toast, ricotta, honey and walnuts separate until serving so the bread stays crisp.
Common mistakes
- Watch the walnuts: Walnuts can go from toasted to bitter quickly, so remove them once they smell fragrant and look lightly coloured.
- Do not top too early: Ricotta will soften the toast if it sits for too long, especially while the bread is still very hot.
Serving ideas
- Serve with fruit: Fresh berries, figs or sliced stone fruit work well alongside the ricotta, honey and walnuts.
- Coffee pairing: A simple espresso, cappuccino or filter coffee balances the sweetness and makes this feel complete for breakfast.
- Finish brightly: A little extra lemon zest just before serving gives the crostini a fresher aroma.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Tip the walnuts onto a baking tray and toast for 5 to 7 minutes, shaking once, until fragrant; tip onto a plate to cool slightly.
- Slice the country bread into crostini and arrange on the same tray. Drizzle with the extra virgin olive oil and toast for 4 to 6 minutes, turning once, until crisp and lightly golden at the edges.
- In a small bowl, stir the ricotta with the fine sea salt until smooth. Finely zest the lemon into the ricotta and mix well.
- Spread the warm toast with the lemony ricotta. Drizzle with the honey and finish with the toasted walnuts, lightly crushed, then serve straight away.
Recipe notes
Tips
- For the best crunch, let the toast cool for 1 minute before topping so the ricotta does not soften it too quickly.
- If serving to young children, chop the walnuts finely to reduce the risk of choking.
Substitutions
- Replace the walnuts with almonds for a slightly sweeter, milder crunch.
- Replace the honey with maple syrup for a different, caramel-like sweetness.
Storage
- Refrigerate up to 2 days
- Store the ricotta mixture in an airtight container in the fridge for up to 2 days. Toast the country bread fresh and assemble just before serving for the best texture.
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Recipe overview
- Servings: 2 servings
- Total time: 15min (10min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Walnuts Wheat
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