Barley Free Whipped Ricotta Crostini with Honey and Thyme

Total time22 min

Prep time10 min

Cook time12 min

4.6

(20)

Barley Free Whipped Ricotta Crostini with Honey and Thyme

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Ingredients

6 servings

For the crostini

1 baguette, cut into 18 slices about ½ inch thick
3 tbsp olive oil
¼ tsp kosher salt

For the whipped ricotta

2 cups whole-milk ricotta
2 tbsp heavy cream
1 tbsp lemon juice
¼ tsp kosher salt
¼ tsp black pepper

For serving

3 tbsp honey
1 tbsp fresh thyme leaves
flaky sea salt, to taste
red pepper flakes, to taste (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a baking sheet. Brush both sides lightly with olive oil and sprinkle with kosher salt.
2
Bake for 10–12 minutes, flipping once halfway through, until the slices are golden at the edges and crisp throughout. Transfer to a wire rack or serving platter and let cool for 5 minutes.

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