This post was sponsored by Wonderful Pistachios as part of an Influencer Activation and all opinions expressed in my post are my own.
We all know pistachios are delicious as-is or in a pistachio dessert, but today’s recipe is a fun way to use pistachios in your holiday celebrations: a Honeyed Ricotta Crostini with Pistachios and Pomegranates!
Ricotta Crostini Recipe
Pistachios have long been a family favorite – we always have a bag or two on the go, whether for afternoon snacking, car rides, giving us a protein kick after extra-curriculars, or adding them to recipes.
My daughter is the biggest fan out of the two of us – she often requests pistachios as her “treat” at the grocery store, which is a-okay with me! Plus, when you buy the ones with shells, they double as a fine motor activity… right?
To be honest, I don’t think we’ve ever purchased any other brand except Wonderful Pistachios – so when they reached out to me to ask if I would promote their current efforts with Toys for Tots, I jumped at the chance!
Right now, purchasing your Wonderful Pistachios at Walmart helps donate to Toys for Tots this holiday season. I love that we can give back while purchasing a product that we enjoy and adds some health benefits to our holidays. Plus it’s super convenient to just add these to the cart – whether shopping online or in person for your holiday must-haves.
It’s really easy during the holidays to get caught up in all the busy-ness of the season and forget that there are so many people out there that aren’t as privileged, so when we can incorporate giving back in small, easy ways, I think it’s a no-brainer.
This Honeyed Ricotta Crostini recipe was inspired by my friend, Kylee over at Kylee Cooks. She was describing these honeyed ricotta crostinis that she used to order by the plateful and they sounded PERFECT for a holiday appetizer.
(Her Mediterranean Chicken recipe also has a red and green theme to it, so who’s to say you can’t serve that during the holidays?! Looks scrumptious.)
While this recipe isn’t 100% healthy, the pistachios add a heart-healthy twist and the pomegranates deliver some amazing antioxidants. If you want to lighten up this recipe even more, you can simply toast the bread without the use of added oil. (Although olive oil is also heart-healthy.)
This crostini recipe has that gorgeous texture contrast that I love – creamy honeyed ricotta with that perfect hit of crunchy from the toasted bread and toppings. The tart pomegranate seeds and the salty pistachios cut through the sweetness of the honeyed ricotta, which is balanced with the addition of lemon zest and vanilla. If you want to bring it back to sweet, do as I do and add a drizzle of honey at the end.
You ready for it?
Check out our quick recipe video to see just how quick and easy it is to make this easy appetizer recipe, and then don’t forget to scroll down below to grab our free printable recipe!
Holiday Crostini Ingredients
- 1 French loaf
- 1/2 cup olive oil, as needed
- 15oz tub ricotta
- 2 Tablespoons honey, plus more for garnish
- 1/4 teaspoon vanilla extract
- 2 teaspoons lemon zest, to taste
- 1/2 cup Wonderful Pistachios, shelled and crushed
- 1/2 cup pomegranate tendrils/seeds
Tip: skip the olive oil and toast the bread without if you want to lighten up this recipe.
Kitchen Tools You May Find Helpful
- Sharp kitchen knife
- Cookie sheet
- Pastry brush
- Measuring cups and spoons
- Mixing bowl
How to Make Crostini
Preheat oven to 350ºF
Slice the French loaf into 1/2″ slices and place on a cookie sheet.
Using a pastry brush, lightly brush both sides of the bread with olive oil.
Bake for 15-20 minutes, turning halfway, until lightly golden (as shown).
Make Your Own Honeyed Ricotta
While the bread is toasting, make the honeyed ricotta.
Combine the ricotta, honey, vanilla extract and lemon zest in a bowl and stir well.
Allow the crostini to cool slightly so you can handle it.
Spread the honeyed ricotta on each slice, about 1 Tablespoon of the mixture per slice.
Sprinkle the pistachios on the honeyed ricotta and then follow up with placing the pomegranate seeds in any empty spaces.
Gently tap down on the pistachios and pomegranate seeds to secure them to the ricotta.
And for the final step, drizzle lightly with honey – about 1/2 teaspoon of honey per slice. Just enough to give it a taste without making it too messy.
Serve and enjoy!
Grab your free printable for our honeyed ricotta crostini recipe:
Make Your Own Honeyed Ricotta
Serving Size: 1
Amount Per Serving: Calories: 53 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 3mg Sodium: 26mg Carbohydrates: 3g Net Carbohydrates: 0g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 2g
This super simple holiday appetizer is a delicious treat any time of the year, whether you are entertaining or just looking for something special for a family movie night.