Hot Honey Ricotta Bruschetta (Print View)

Toasted baguette with whipped ricotta, hot honey drizzle, and chili crisp topping for the perfect sweet-spicy bite.

# Components:

→ Bruschetta Base

01 - 1 baguette, sliced into 1/2-inch rounds
02 - 2 tablespoons olive oil

→ Whipped Ricotta

03 - 1 cup whole-milk ricotta
04 - 2 tablespoons cream cheese, softened
05 - 1/2 teaspoon lemon zest
06 - 1/4 teaspoon sea salt
07 - Freshly ground black pepper to taste

→ Hot Honey

08 - 1/4 cup honey
09 - 1 teaspoon hot sauce
10 - 1/4 teaspoon red pepper flakes

→ Finishing

11 - 2 tablespoons chili crunch
12 - Fresh basil leaves for garnish, optional

# Directions:

01 - Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil. Toast for 6-8 minutes, flipping halfway through, until golden and crisp. Remove from oven and let cool slightly.
02 - In a food processor or mixing bowl, combine ricotta, cream cheese, lemon zest, sea salt, and black pepper. Blend or whip until smooth and creamy, approximately 1-2 minutes.
03 - In a small saucepan over low heat, stir together honey, hot sauce, and red pepper flakes. Warm for 1-2 minutes until fragrant and runny. Remove from heat.
04 - Spread a generous layer of whipped ricotta on each toasted baguette slice. Drizzle with hot honey and top with a small spoonful of chili crunch.
05 - Top with fresh basil leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • It feels fancy enough for guests but honest enough to make on a Tuesday night without overthinking it.
  • The contrast between creamy ricotta, sweet honey, and that spicy kick keeps your palate interested with every bite.
  • You can have it ready in under 30 minutes, which means less time stressing and more time enjoying the moment.
02 -
  • Make sure your ricotta is whipped until genuinely smooth—lumpy ricotta will feel gritty on the palate and ruin the whole experience, so don't rush this step.
  • The hot honey needs to be warm but not hot enough to melt your ricotta after you've spread it, so keep that heat gentle and low.
  • Assemble everything just before serving; the bread will start to soften if it sits too long after topping, and soggy bruschetta is the one thing nobody wants.
03 -
  • If you're making chili crunch from scratch, toast panko in a dry skillet over medium heat until golden, then toss with olive oil and red pepper flakes while still warm—it keeps for two weeks in a jar and is honestly better than most store-bought versions.
  • The secret to bruschetta that doesn't feel heavy is respecting the ratio: not too much ricotta, not too much honey, just enough chili crunch to catch the eye and the palate.
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