Brown Butter Ricotta Crostini

5 from 2 votes

These delicious and flavorful brown butter ricotta crostini are the perfect appetizer to serve during the holiday season.

Prep Time25

Cook Time10

Assembly Time15

Total Time50

Course: Appetizer

Cuisine: Italian

Servings: crostini

Calories: 98kcal

Preheat the oven to 200°C/400°F. First brown the butter by melting in a small pan, constantly whisking over a medium heat until it becomes foamy, brown and nutty. Pour into a small bowl to stop the cooking and cool completely.
3 tablespoons salted butter
Add the ricotta, cold brown butter, lemon juice and black pepper to a food processor and whip until completely smooth. Taste for seasoning and adjust if desired. Scrape into a bowl and place in the fridge.
1 cup ricotta, 1 tablespoon fresh lemon juice, ⅛ teaspoon freshly ground black pepper
Slice the baguette into ½ inch thick slices on a diagonal. Brush both sides of the slices of baguette with olive oil and place on a baking sheet lined with parchment paper. Bake for 8 to 10 minutes in the oven, until golden brown. Allow to cool. You can also toast the walnuts on the same sheet for 5 minutes.
1 french baguette, 1-2 tablespoons olive oil
Assemble the crostini as follows: 2 teaspoons of whipped brown butter ricotta, apple slices, prosciutto, honey drizzle, chopped walnuts and pomegranate arils. Serve immediately.
6 slices prosciutto, 1 crisp apple, 2 tablespoons honey, ½ cup walnut halves, 3-4 tablespoons pomegranate arils

You don't need to use a food processor, you can easily use a stick blender in a jug if you have one.
If your ricotta is a bit wet, let it sit on the work surface on some kitchen paper for 15 minutes to let it release more liquid and drain off before whipping.
Allow your crostini to cool fully before assembling.
You can make the whipped brown butter ricotta ahead of time and leave it in the fridge for a few days until ready to use.