Calabrian Chiles + Whipped Ricotta = Appetizer Perfection

There’s something magical about a “perfect bite” of food—the kind that makes everyone stop mid-bite and say, “Wait, what is this?” This recipe from A Couple Cooks delivers just that: creamy ricotta, sweet fruit, spicy honey, and crusty bread that somehow come together to taste like a tiny masterpiece. Trust us, these won’t last long at your next party.

Sonja and Alex Overhiser, the power couple behind A Couple Cooks, are pros at creating recipes that are simple but packed with flavor, and this one is no exception. If you can find Calabrian chiles, they’ll add a smoky, fruity heat to the honey that takes it over the top. No luck? No problem—your go-to hot sauce will work just fine. Either way, get ready to make an appetizer that might just steal the show.

Recipe

MAKES 20 CROSTINI

1 baguette, cut into twenty ½ in [13 mm] slices

1 cup [240 g] ricotta cheese

½ Tbsp olive oil

1 Tbsp milk of choice

¼ tsp kosher salt

½ tsp lemon zest (optional)

¼ cup [85 g] honey

2 tsp jarred chopped Calabrian chile peppers, or 2 tsp hot sauce

1 apple, pear, or ripe peach, thinly sliced (see Tips)

¼ cup [30 g] finely chopped pistachios

Instructions

Preheat the oven to 425°F [220°C]. Arrange the baguette slices on a baking sheet. Bake until lightly browned and very crisp, 7 to 10 minutes. Cool to room temperature.

In a food processor, process the ricotta cheese, olive oil, milk, kosher salt, and lemon zest until light and creamy, about 1 minute (see Tips).

In a small bowl, stir together the honey and the Calabrian chile peppers.

To serve, spread the crostini with the whipped ricotta, then top with the fruit slices, hot honey, and chopped pistachios.

Tips

Don’t have a food processor? Whip the ricotta with the other ingredients using a whisk or mixer. The texture won’t be as smooth, but it’s just as tasty.

Customize the fruit based on the season. Apples work for much of the year, but it’s fantastic with peaches in the summer. Try peaches, blackberries, plums, or apricots when they are in season.

Calabrian chiles are sold in jars in the grocery or online (either chopped or whole), packed in oil. You can use up the rest of the jar as a pizza topping for Date-Night Pizza, or add a tablespoon or two chopped peppers to make a spicy pasta sauce for Smoky Spinach & Artichoke Lasagna, Meatballs with Fire-Roasted Marinara, or Rigatoni with Fennel & Pancetta.

For Gluten-Free

Use gluten-free bread for the crostini.

Storage

Crostini are best served immediately after topping. To prep in advance, make all the components ahead and refrigerate the ricotta and fruit slices, tossed with a bit of lemon juice to prevent browning. Assemble just before serving.

 

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