Honeyed Ricotta Crostini with Pistachios and Pomegranate Seeds (with Video)
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!
This post was sponsored by Wonderful Pistachios as part of an Influencer Activation and all opinions expressed in my post are my own.
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?
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.
While I used a simple store-bought French loaf for this recipe, you can use any favorite crusty bread – or even make your own French baguette.
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
- French Loaf
- Olive Oil, as needed
- Ricotta
- Honey <– you’ll use this in the honeyed ricotta and drizzled on top of the finished crostini
- Vanilla Extract
- Lemon Zest
- Wonderful Pistachios, shelled and crushed
- Pomegranate tendrils/seeds
Scroll down to the printable recipe card for full measurements.
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 <– I like these pastry brushes because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- Measuring cups and spoons
- Mixing bowl
- Microplane Grater
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!
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Grab your free printable recipe card for our honeyed ricotta crostini recipe:
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Honeyed Ricotta Crostini with Pistachios and Pomegranate Seeds
This crostini recipe has that gorgeous texture contrast - 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.
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
Instructions
- 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!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Kirkland Signature Premium Wildflower Honey 5 Lbs 100% Pure -
Wonderful Pistachios, No Shells, Roasted and Salted, 12 Ounce Resealable Bag
-
Pomegranate, One Medium
-
Frigo, Ricotta Cheese Part Skim, 15 oz
-
Hotec 5 pieces Set Basting Brushes Silicone Heat Resistant Pastry Brushes Spread Oil Butter Sauce Marinades for BBQ Grill Barbecue Baking Kitchen Cooking, Turkey Baster Baste Pastries Cakes Meat Desse
-
Microplane Premium Classic Series Zester Grater, 18/8, Black
Nutrition Information:
Yield:
42Serving Size:
1Amount Per Serving: Calories: 53Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 26mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 2g
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Sugar, Spice and Glitter.
Honeyed Ricotta Crostini with Pistachios and Pomegranate Seeds
This crostini recipe has that gorgeous texture contrast - 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.
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
Instructions
- 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!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Kirkland Signature Premium Wildflower Honey 5 Lbs 100% Pure
-
Wonderful Pistachios, No Shells, Roasted and Salted, 12 Ounce Resealable Bag
-
Pomegranate, One Medium
-
Frigo, Ricotta Cheese Part Skim, 15 oz
-
Hotec 5 pieces Set Basting Brushes Silicone Heat Resistant Pastry Brushes Spread Oil Butter Sauce Marinades for BBQ Grill Barbecue Baking Kitchen Cooking, Turkey Baster Baste Pastries Cakes Meat Desse
-
Microplane Premium Classic Series Zester Grater, 18/8, Black
Nutrition Information:
Yield:
42Serving Size:
1Amount Per Serving: Calories: 53Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 26mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 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.
For more delicious appetizer recipes, check out our Bacon-wrapped Brown Sugar Chicken or our Crab Rangoon with Wonton Chips.
OMG, the photos are incredible! I’ve just fallen in love with these visually appealing ricotta crostini. The result looks so powerful. My husband and I are big fans of pistachios, so we’re gonna love this recipe. I’m planning to make these crostini for our next friend’s gathering. These would look so impressive on the table.
Thank you A LOT for sharing this gorgeous idea. Can’t wait to give it a try.
p.s. I adore your blog. You put so much love into what you’re doing. Keep it up!
Best wishes,
Ann