Hot Honey Ricotta Bruschetta (Printable)

Toasted baguette with creamy whipped ricotta, spicy honey drizzle, and crispy chili topping.

# What you need:

→ 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

→ Toppings

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

# How to make it:

01 - Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil.
02 - Toast in the oven for 6 to 8 minutes, flipping halfway through, until golden and crisp. Remove and let cool slightly.
03 - 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 to 2 minutes.
04 - In a small saucepan over low heat, stir together honey, hot sauce, and red pepper flakes. Warm for 1 to 2 minutes until fragrant and runny. Remove from heat.
05 - 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.
06 - Garnish with fresh basil leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 25 minutes flat, so you can actually pull off an impressive appetizer without the stress.
  • The contrast of cool whipped ricotta against warm honey and crunchy chili is genuinely addictive—your guests will ask for the recipe before they even sit down.
  • It works as a party appetizer or an elegant starter, which means one recipe handles both the casual dinner and the fancy occasion.
02 -
  • The hot honey should be warm when it meets the ricotta or the whole thing tastes unfinished, so time your assembly so the honey is still drizzly when you're spreading.
  • If you make these even 10 minutes ahead of time, the bread starts absorbing moisture and gets soft instead of staying crispy—this is a last-minute dish and it's worth the planning around.
03 -
  • A day-old or two-day-old baguette toasts crispier than fresh bread, so save this recipe for when you've got a slightly aging baguette sitting around.
  • If you're making chili crunch from scratch, let it cool completely before using it so it stays crispy and doesn't wilt into the warm ricotta.
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