Popular
Latest From the Show
Buddy Valastro’s Crostini with Ricotta and Honey
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 8 1-inch-thick slices from a baguette, cut on a long bias
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 1 cup full-fat ricotta cheese
- 1/2 teaspoon finely grated lemon zest
- 1/4 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper, plus more to taste
- 2 teaspoons honey
Yield
Serves: 4-8
Preparation
Position a rack in the center of the oven and preheat to 350°F. (You can also use a toaster oven preheated to 350°F.)
Drizzle or brush the baguette slices with 2 teaspoons extra-virgin olive oil, then toast until lightly golden and crispy, 8 to 10 minutes.
Meanwhile, make the ricotta spread. In a bowl, use a rubber spatula to stir together the ricotta, lemon zest, salt, pepper and remaining tablespoon olive oil.
Spoon about 2 tablespoons of the ricotta mixture onto each baguette slice. Top each with about 1/4 teaspoon of honey and finish with salt and pepper. Arrange the crostini on a serving plate or platter and serve.