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Whipped Ricotta and Hazelnut Toasts
Toasts topped with whipped creamy ricotta and finished with toasted and candied hazelnuts, fresh rosemary and a drizzle of truffle honey.
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These simple toasts are inspired by a memorable dish at the popular New York restaurant, Bar Primi. I love the mix of sweet and salty resulting from the combination of light and airy whipped ricotta with hazelnuts and honey. Hazelnuts have a moderate flavor; they complement the other ingredients without overpowering the other flavors in the dish. You can also serve whipped ricotta as the base to recipes like blackberry short ribs with whipped ricotta and beets or roasted carrots with whipped ricotta and chili butter.
These hazelnut toasts are a great appetizer to serve when entertaining during any season – especially when paired with other crowd-pleasers like my whipped Pecorino dip or this cozy rosemary white bean dip.
Table of Contents
Why You’ll Love This Recipe
- Creamy. Whipped ricotta transforms a simple cheese into something luxuriously creamy, light, and spreadable with minimal effort!
- Elegant. With the addition of the hazelnut brittle this restaurant-worthy appetizer will impress guests.
Why whip ricotta?
Whipping ricotta changes the texture of it, making it completely smooth and fluffy rather than grainy. This popular Italian cheese is made from the whey leftover from the production of other cheeses. It has a mildly sweet flavor and is extremely versatile. The whipped ricotta pairs perfectly with crisp toasts. For a more savory flavor profile I’d recommend this whipped spiced ricotta toast.
Key Ingredients in This Recipe
- Hazelnuts – Hazelnuts grow within shells which must be removed before consuming. Also referred to as filbert nuts, they are roasted to remove the papery exterior which is then easily rubbed off. In this recipe they are roasted, then candied in sugar with a touch of salt, butter and rosemary to balance the sweetness.
- Rosemary – The fresh rosemary in this recipe is added to the candied hazelnuts.
- Ricotta – Be sure to use whole milk ricotta for this, as the extra butter fat creates the best light and fluffy texture.
- Crusty bread – I like using a crusty bread though you can also slice up a baguette for crostini rather than halved toasts.
- Garlic – Rubbing the toasts with raw garlic after they are toasted and crispy gives the bread a hint of garlicky flavor without overpowering it. This method is inspired by the Tuscan dish, fettunta, where bread is grilled then rubbed with garlic cloves.
- Truffle honey – High-quality honey infused with slices of truffle for a luxurious garnish on these toasts. If you can’t track down truffle honey simply substitute regular honey or a mix of honey with a touch of truffle oil.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Whipped Ricotta and Hazelnut Toasts
Preheat oven to 350ºF (180ºC). Spread the nuts in an even single layer on a rimmed baking sheet and roast, shaking the pan occasionally, until golden inside (break open to check), about 15 minutes.
Let cool slightly then wrap the nuts in a kitchen towel and rub to remove the loose skins then set aside.
Heat a small sauté pan over medium heat, add the butter and allow to melt. Add the sugar and 2 tablespoons water and cook, stirring constantly, until the sugar completely dissolves and the mixture turns a pale golden color, about 8 minutes.
Add the nuts, rosemary and salt and stir to combine and completely coat the nuts. Spread in an even layer on a parchment paper-lined baking sheet and let cool completely, about 20 minutes. Roughly chop the hazelnut mixture and set aside.
Add the ricotta, olive oil and lemon juice to a food processor fitted with a blade attachment (or blender) and pulse until completely combined and smooth. Cover and refrigerate until ready to use.
Add the olive oil to a shallow dish and dip one of the cut sides of each slice of bread in the olive oil, then arrange the slices, oil-side up on a baking sheet. Broil them just until golden brown, about 1 minute. Rub each slice with the clove of garlic.
Arrange the toasts on a platter and spread ricotta over the top. Sprinkle with the hazelnuts then finish with a drizzle of the truffle honey and serve.
How To Prep This Recipe in Advance
- The whipped ricotta can be made up to a day ahead and store in an airtight container. Let it sit at room temperature briefly before serving to regain its airy consistency.
- The hazelnut brittle can be made up to 2 weeks in advance and stored in an airtight container.
- I recommend waiting to assemble the toasts until just before serving.
Swaps and Substitutions
- The truffle honey can easily be swapped for regular honey.
- While I like using a crusty bread the toast base can be subbed for another favorite like a sliced baguette or even focaccia.
FAQ – Frequently Asked Questions
Why whip ricotta instead of spreading it unwhipped?
Whipping transforms ricotta into a silky, airy spread that’s creamier and more elegant than its natural grainy texture.
What kind of ricotta is best?
Use whole‑milk ricotta (not part‑skim) for the richest, fluffiest texture. If it seems wet then I recommend draining it on cheesecloth or a fine sieve beforehand.
How do I get the best texture when whipping it?
Blend the ricotta in a food processor or blender until it’s light and smooth.
How can I prep this recipe in advance?
Make the whipped ricotta up to a day ahead and store in an airtight container. Let it sit at room temperature briefly before serving to regain its airy consistency. The hazelnut brittle can be made up to 2 weeks in advance and stored in an airtight container.
Other recipes to try:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Whipped Ricotta and Hazelnut Toasts
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Ingredients:
For the candied hazelnuts:
- ½ cup shelled hazelnuts
- 2 tablespoons unsalted butter
- ¼ cup granulated sugar
- 2 tablespoons warm water
- 2 teaspoons chopped fresh rosemary
- ½ teaspoon flake salt
For the whipped ricotta:
- 1 cup whole milk ricotta, drained if needed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon freshly-squeezed lemon juice
For serving:
- ⅓ cup extra-virgin olive oil
- 4 ½” thick slices crusty bread, cut in half
- 1 large clove garlic
- 1 tablespoon truffle honey
Instructions:
For the candied hazelnuts:
- Preheat oven to 350ºF (180ºC). Spread the nuts in an even single layer on a rimmed baking sheet and roast, shaking the pan occasionally, until golden inside (break open to check), about 15 minutes.
- Let cool slightly then wrap the nuts in a kitchen towel and rub to remove the loose skins then set aside.
- Heat a small sauté pan over medium heat, add the butter and allow to melt. Add the sugar and 2 tablespoons water and cook, stirring constantly, until the sugar completely dissolves and the mixture turns a pale golden color, about 8 minutes.
- Add the nuts, rosemary and salt and stir to combine and completely coat the nuts. Spread in an even layer on a parchment paper-lined baking sheet and let cool completely, about 20 minutes.
- Roughly chop the hazelnut mixture and set aside.
For the whipped ricotta:
- Add the ricotta, olive oil and lemon juice to a food processor fitted with a blade attachment (or blender) and pulse until completely combined and smooth. Cover and refrigerate until ready to use.
For serving:
- Add the olive oil to a shallow dish and dip one of the cut sides of each slice of bread in the olive oil, then arrange the slices, oil-side up on a baking sheet.
- Broil them just until golden brown, about 1 minute. Rub each slice with the clove of garlic.
- Arrange the toasts on a platter and spread ricotta over the top. Sprinkle with the hazelnuts then finish with a drizzle of the truffle honey and serve.
Notes:
The truffle honey can easily be swapped for regular honey.
Nutrition:
Calories: 541kcal | Carbohydrates: 22g | Protein: 9g | Fat: 48g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 29g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 351mg | Potassium: 180mg | Fiber: 2g | Sugar: 18g | Vitamin A: 453IU | Vitamin C: 3mg | Calcium: 150mg | Iron: 1mg
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