This whipped ricotta crostini is finished with crispy pancetta, sweet dates, a hot honey drizzle and fresh rosemary. It’s flavorful, satisfying and festive for the holiday season.
I love a good holiday appetizer.
This whipped ricotta crostini is festive, full of flavor and always a hit at parties. It looks beautiful on a tray and is simple to prepare, which makes it a perfect choice for gatherings.
These bite-sized crostini are great for Thanksgiving because they’re small enough to enjoy without spoiling your appetite for the main meal. They’re just enough to tide guests over until dinner is ready.
The combination of savory, sweet and slightly spicy flavors is spot on. The textures — creamy ricotta, crunchy crostini, chewy dates and crisp pancetta — make every bite interesting.
I don’t like having too many appetizers at Thanksgiving — I prefer the focus to be on the main meal and dessert — but I do want a few well-chosen options so guests can graze while waiting. These crostini fit that need because they’re easy and can be prepped ahead.
You can prepare most components a day or two in advance and assemble right before serving, which saves time and kitchen space on the day of your event.
This is how it comes together!
Start by slicing a baguette and toasting the rounds until golden and crisp. For extra flavor, rub the warm toasts with a halved garlic clove.
Ahead of time, whip the ricotta in a food processor until completely smooth, then season with salt and pepper. Store it in a sealed container in the refrigerator until you’re ready to use it.
Crisp the pancetta in a skillet until golden and all the fat is rendered, and chop the medjool dates. If you make the pancetta and dates ahead, keep them refrigerated and bring them to room temperature an hour before assembling so they’re not too cold.
The finishing touches are a drizzle of hot honey and a sprinkle of chopped fresh rosemary. Both are quick to add right at the end and make the crostini look and taste special.
To assemble, spread a generous layer of whipped ricotta on each toasted baguette slice, top with a spoonful of the pancetta-and-date mix, drizzle with hot honey and finish with a bit of chopped rosemary.
It’s easy, elegant and irresistible.
A pretty appetizer goes a long way — the glossy honey and fresh herbs make these crostini as attractive as they are delicious. They’re the ideal little bite for holiday entertaining.
I might even make a large toast version for a casual dinner.
Crispy Pancetta and Date Whipped Ricotta Crostini
Whipped Ricotta Crostini with Pancetta, Dates & Hot Honey
6 to 8
15 mins
15 mins
30 mins
Ingredients
- 1 baguette, sliced in rounds
- 1 cup ricotta cheese
- kosher salt and pepper, to taste
- 4 ounces diced pancetta
- 6 medjool dates, chopped
- hot honey, for drizzling
- chopped fresh rosemary, for topping
Instructions
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Preheat the oven to 350°F. Arrange the baguette slices on a baking sheet and toast until golden, about 10–12 minutes.
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Place the ricotta in a food processor and blend until perfectly smooth, scraping down the sides as needed. Season with a pinch of salt and pepper. Store in an airtight container in the refrigerator if making ahead.
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In a skillet over medium heat, cook the diced pancetta until golden and crisp and the fat has rendered. If serving immediately, add the chopped dates to the skillet briefly to warm them. If preparing ahead, combine the pancetta and dates and refrigerate; bring to room temperature before assembling.
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To assemble, spread whipped ricotta on each toast, add a spoonful of the pancetta-and-date mixture, drizzle with hot honey and finish with chopped rosemary.
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Serve and enjoy.
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Best of the best!