Hot Honey Whipped Ricotta Crostini

The Appetizer Everyone Asks About

This is one of those recipes that looks far more impressive than the effort required. Whipped ricotta takes three minutes, the crostini bakes in ten, and a generous drizzle of our Hot Honey Chili Vinegar ties it all together with sweet heat and bright acidity. Every time we serve this, someone asks for the recipe.

The key is the contrast: cool, creamy ricotta against warm, crispy bread, finished with the sticky-sweet heat of the hot honey vinegar. It works as a party appetizer, a quick lunch, or an elevated snack that feels restaurant-worthy.

Ingredients

For the Crostini

• 1 French baguette, sliced 1/2 inch thick on a diagonal
• 3 tablespoons Redstone Butter Olive Oil (or extra virgin olive oil)
• Flaky sea salt

For the Whipped Ricotta

• 2 cups whole milk ricotta
• 2 tablespoons extra virgin olive oil
• 1 garlic clove, minced
• Zest of 1 lemon
• Salt and white pepper to taste

For the Topping

• 2 tablespoons Redstone Hot Honey Chili Vinegar
• Fresh thyme or basil leaves
• Optional: thinly sliced prosciutto, fig jam, or fresh peach slices

Instructions

1. Make the crostini. Preheat oven to 400°F. Arrange baguette slices on a baking sheet. Brush both sides with Butter Olive Oil and sprinkle with flaky salt. Bake 8–10 minutes, flipping halfway, until golden and crisp. Let cool slightly.
2. Whip the ricotta. Add ricotta, olive oil, garlic, and lemon zest to a food processor or stand mixer. Blend or whip for 2–3 minutes until very smooth and fluffy. Season with salt and white pepper.
3. Assemble. Spread a generous spoonful of whipped ricotta on each crostini.
4. Drizzle and finish. Drizzle Hot Honey Chili Vinegar over the top. Garnish with fresh thyme or basil. Serve immediately.

Variations

• Prosciutto & peach: Lay a thin slice of prosciutto on the ricotta, add a sliver of fresh peach, then drizzle with hot honey. Outstanding.
• Fig & walnut: Add a small spoonful of fig jam under the ricotta, top with crushed walnuts and hot honey.
• Tomato & basil: Top ricotta with a halved cherry tomato, fresh basil, and hot honey for a bruschetta twist.

Make-Ahead Tips

• Whipped ricotta keeps refrigerated for up to 3 days — bring to room temperature before serving.
• Crostini can be baked up to 2 days ahead and stored in an airtight container.
• Assemble just before serving so the crostini stays crispy.

Note on the Butter Olive Oil

Brushing the crostini with our Butter Olive Oil instead of plain olive oil adds a rich, buttery depth to the toast that pairs perfectly with the creamy ricotta. It’s a small swap with a noticeable difference.

Shop Hot Honey Chili Vinegar  •  Shop Butter Olive Oil