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toasts topped with whipped ricotta cheese, toasted hazelnut brittle and rosemary with honey on white marble surface
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Whipped Ricotta and Hazelnut Toasts

Topped with whipped creamy ricotta and topped off with toasted and candied hazelnuts, fresh rosemary and a drizzle of truffle honey.
Course Appetizer
Cuisine Italian
Keyword crostini, easy appetizer, easy recipe, hazelnut, nuts, ricotta, toast, whipped
Servings 4 as an appetizer.

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:

  • 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. 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.