Crispy Pancetta and Date Whipped Ricotta Crostini.
This whipped ricotta crostini is topped with crispy pancetta, sweet dates, a hot honey drizzle and fresh rosemary. It’s delicious, satisfying and so festive for the holiday season!
I live for a holiday app!
This whipped ricotta crostini is festive, super flavorful and always a hit at parties. Plus, it looks super pretty on a tray! You’ll love it and serving it at a holiday party this season may be your new flex.
It’s also a really great Thanksgiving appetizer because it’s so bite-sized. One of these won’t ruin your appetite for the big meal, but it will hold you over until everything is ready. It’s just enough.
The savory, sweet and slightly spicy combo is perfect and so satisfying! It hits every note that you’re craving and has lots of texture too.
While I don’t love having a ton of appetizers at Thanksgiving – I really do prefer the focus to be on the giant meal, and dessert of course – I still need a few things. Because I want people to come early and spend the whole day at my house, so I want options! If they are hungry, I want to have something out.
The key is that it can’t be something that takes a long time (or kitchen space) to prepare. This works well because you can prep the ingredients a day or so before and then assemble right before serving.
This is how it comes together!
I take a baguette and toast it until it’s golden and crisp. Bonus points if you rub it with a sliced clove of garlic!
A day or so ahead of time, I will whip the ricotta in my food processor. Then I’ll store it in a sealed glass jar in the fridge.
I also crisp up the pancetta and chop the dates. I keep these in a container in the fridge too and I usually just mix them together. But I do make sure to remove them from the fridge an hour or so ahead of assembly.
The rest is a hot honey drizzle and some fresh rosemary. Both of those are super easy and can be thrown on right at the end!
Before serving, I spread the ricotta on the baguette slices, top with the pancetta/date mix, drizzle with the hot honey and sprinkle with the rosemary.
It’s SO easy. And it looks fancy!
Having a pretty appetizer is half the battle and not only do we want it to look beautiful, but also super delicious. The honey gives it a glaze that is so appealing, you won’t be able to stay away. It’s the ideal tiny bite!
I might just make a big giant toast just like it.
Crispy Pancetta and Date Whipped Ricotta Crostini
Whipped Ricotta Crostini with Pancetta, Dates & Hot Honey
Ingredients
- 1 baguette, sliced in rounds
- 1 cup ricotta cheese
- kosher salt and pepper
- 4 ounces diced pancetta
- 6 medjool dates, chopped
- hot honey, for drizzling
- chopped fresh rosemary, for topping
Instructions
- Preheat the oven to 350 degrees F. Place the baguette slices on a baking sheet and toast until golden brown, about 10 to 12 minutes.
- Place the ricotta in a food processor and blend until it’s completely smooth, making sure to scrape down the sides. Add a pinch of salt and pepper and blend. If making this ahead of time, place it in a sealed container in the fridge.
- Heat the pancetta in a skillet over medium heat. Cook until it’s golden, crisp and all the fat is rendered. If making this right before serving, you can add the dates to the skillet too so they get warm. If not, combine the dates with the pancetta in a container and store in the fridge until ready to use. Be sure to take them out of the fridge an hour before using.
- To make the crostini, spread the whipped ricotta on each slice of bread. Top with a spoonful or two of the pancetta/date mixture. Drizzle with the hot honey and top with chopped fresh rosemary.
- Serve!
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One Comment on “Crispy Pancetta and Date Whipped Ricotta Crostini.”
Hi!
If you prepare a day before, you don’t re-heat the whole thing in the oven so that the pancetta and dates are warm?