Red Meat Allergy Friendly Whipped Ricotta Crostini with Honey and Thyme

Total time22 min

Prep time10 min

Cook time12 min

4.6

(20)

Red Meat Allergy Friendly 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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