Bruschetta with Ricotta, Honey and Lemon Zest
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merrill says: I should probably be embarrassed by the following admission, but I'm not: anyone who has been to my apartment for drinks or dinner multiple times in the last few years has most likely had the same hors d'oeuvre more than once. The reason I'm not embarrassed? This particular hors d'oeuvre is, quite simply, good enough to eat every night. I'll admit that the concept was not my own, but hijacked from a favorite local spot in Brooklyn -- an unassuming neighborhood place called Lunetta, where the food is simple but carefully prepared, and the ingredients are always top-notch. The signature dish is a grilled slab of country bread that's rubbed with garlic, slathered with ricotta, drizzled with honey and finished off with a fine dusting of lemon zest. It's addictive. Even my fiancé, a self-professed hater of what he calls "uncooked cheese," has been known to nibble on occasion when I order one of these for my starter.
A couple of things are key to the success of this simple recipe. First, the bread must be somewhat charred -- whether you achieve this by grilling or broiling is your choice and matters little. Second, make sure to use the best quality ricotta you can find. Here in Brooklyn, we have easy access to an incredible locally made version from Salvatore Bklyn. Wherever you are, seek out the best, creamiest (and likely the most expensive) ricotta you can get your hands on. You won't regret it.
Serves 8 to 10 as a pre-dinner treat
- 1 medium loaf crusty Italian bread, cut into 3/4-inch slices on the diagonal (halve the slices if they're big)
- Good olive oil
- 1 fat clove garlic, peeled and cut in half
- 2 cups high quality, smooth whole milk ricotta
- Maldon sea salt or kosher salt
- Honey
- 2 lemons
- Once your guests have been adequately plied with drinks and roasted almonds, or whatever else will buy you time, steal a few minutes for yourself in the kitchen or out by the grill, which should already be going strong. If you don't have a grill, set a grill pan over medium-high heat or turn on your broiler. Brush both sides of each slice of bread lightly with olive oil. Put the bread to the grill or griddle, and cook until slightly charred on each side, about 2 minutes per side; alternatively, broil the bread slices about 3 inches from the heating element, flipping them after about a minute and watching them like a hawk. When the bread is charred to your liking, remove it and rub the toasted sides lightly on one side with the cut side of the garlic clove.
- To the side you've rubbed with garlic, add a generous smear of ricotta (best to leave it kind of messy and rustic-looking), then drizzle with more olive oil and sprinkle with salt. Drizzle a bit of honey over each bruschetta and use a fine microplane grater to grate a good amount of lemon zest over the top. Serve immediately. Be prepared to make another batch.
- This recipe is a Community Pick!
Tags: crostini
about 1 month ago htan
ridiculously yummy. will be my new go to appetizer!
4 months ago Holly Zajac
So delish.
4 months ago Holly Zajac
Sometimes my husband and I make appetizers for dinner. We both love this one. So simple to make and very tasty.
4 months ago merrill
Merrill is a co-founder of food52.
So glad you like it!
8 months ago NC waterfaucet
This is delicious as promised even when made with part skim ricotta ( heresy I know but all I had at the time). Can't wait to try it with the good stuff
8 months ago ltosoc
Can you give me an idea of what is the best ricotta out there that I can buy?
8 months ago Rivertree kitchen
I brought the makings for these (plus coarsely ground black pepper) to a party last winter. They were a huge hit. A few crystals of coarse sea salt balance the honey nicely.
8 months ago Katie
I made this last night but substituted mascarpone for the ricotta, as it was all that I had in my fridge. While this adjustment, combined with the honey, made the appetizer rather sweet, it was still fabulous. I look forward to trying it again when I have time to make or purchase good-quality ricotta. Thanks for another wonderful recipe!
10 months ago em-i-lis
Emily is a trusted source on General Cooking.
Fabulously simple and delicious! I made one round with just ricotta, honey and freshly ground pepper. Also delish! Mmmm...
12 months ago HeatherG
These were delicious! I made this for a light lunch in the afternoon for my family and everyone loved it...my husband added more honey to his as he likes things really sweet. My kids ate them as well as said they were really good. I'll be trying more from Merrill.
12 months ago TheBostonian
This reminds me of something I had at college at their "French Table" - crusty, toasted bread topped with goat cheese, honey and what I think was smoked paprika. I could not stop eating them. I imagine this dish would have the same effect on me.
about 1 year ago lfm
If you live in NYC try this with Salvatore smoked ricotta - even better
over 1 year ago Margaret McCormick
Tried this recipe last night and LOVED it. If you crisp the bread under the broiler, keep a very close watch. Even burnt, this was absolutely delicious!
almost 2 years ago Utopiandeviant
Anyone have an idea what kind of wine would go well with this?
11 months ago Truly Scrumptious
a rich chardonnay. their are so many to choose from.
here are a few
sonoma valley kistler or sonoma cutrer,
napa valley chateau montalena or flora springs
almost 2 years ago Corkage
I made this last night for my in-laws. I think they love me even more now. It's so yummy! This is definitely a go-to recipe now!
almost 2 years ago jfinnert
Light, crunchy, zesty, and sweet without the guilt. Easy and quick to prepare, too.
almost 2 years ago TheBostonian
They once served something like this at my college, with goat cheese instead of ricotta and and paprika instead of lemon zest. Completely addicting and this sounds just as awesome.
almost 2 years ago xMarcus
This was delicioso - great appetizer at our dinner party
over 2 years ago mtrelaun
This is excellent! Be sure to take Merrill's advice and use the best ricotta you can get your hands on.
over 2 years ago JMarie
I brought this to a party and it was a big hit. I sliced a whole garlic bulb in half to rub on the bread as it was easier to hold onto than one slippery garlic clove. This will have many encores at our house.
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Had this for breakfast this morning (without the garlic). Delicious!