Crostini de ricota batida con miel, ligeros, cremosos y perfectos para compartir

Ingredientes

• Ricotta cheese: Whole milk ricotta gives the creamiest result.
• Honey: Choose a runny, floral honey for easy drizzling.
• Lemon zest and juice: Adds brightness and balance.
• Vanilla extract (optional): A subtle bakery-style warmth.
• Fine sea salt: Just a pinch to wake up the flavors.
• Baguette or ciabatta: Sliced thin for crisp crostini.
• Olive oil or butter: For brushing the bread before toasting.
• Toppings (optional): Fresh berries, sliced figs, chopped pistachios, crushed hazelnuts, flaky sea salt, chili flakes, or fresh thyme.

Preparación

1. 1

   Toast the bread: Heat the oven to 400°F (200°C). Brush baguette slices lightly with olive oil and bake 6–8 minutes, flipping once, until golden and crisp at the edges.

2. 2

   Whip the ricotta: In a food processor or with a hand mixer, blend ricotta 1–2 minutes until smooth and fluffy.

3. 3

   Flavor it: Add 1–2 tablespoons honey, 1 teaspoon lemon zest, 1–2 teaspoons lemon juice, a tiny splash of vanilla (optional), and a pinch of fine sea salt. Whip again to combine. Taste and adjust sweetness and lemon.

4. 4

   Assemble: Spread a generous swoop of whipped ricotta on warm crostini.

5. 5

   Finish: Drizzle with honey and add your favorite toppings—pistachios and figs, berries and thyme, or a sprinkle of chili flakes with flaky salt.

6. 6

   Serve: Enjoy immediately while the toast is crisp and the ricotta is cool and creamy.