Name: Lemon Ricotta Bruschetta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 French baguette; ¼ cup olive oil; 1 garlic clove (2 cloves if they are small); 16 oz whole milk ricotta cheese; 1 lemon; 2 tbs honey; 3 tbs chopped basil; salt to taste

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This lemon ricotta bruschetta is made with a creamy citrus ricotta cheese blend topped with olive oil, sweet honey, fresh basil, bright lemon zest, and crunchy salt.

The sweet, salty, and savory flavors combined with the crunchy and smooth textures makes this a delicious gourmet appetizer.

bruschetta on a marble platter with slices of lemon and basil leaves garnished at the edge of the plate

Pair the bruschetta with wine to serve as a beautiful starter for an elegant dinner or as a colorful addition for a tapas party.

I have partnered with Pomora Olive Oil. They send me quarterly batch of their newest olive oils in exchange for a post. I receive a small compensation from any olive oil orders at no additional cost to you.

Ingredients

To make this lemon ricotta bruschetta, you need the following ingredients:

French baguette- You can also substitute with Italian bread, but it will have a thicker crust.
Olive oil
Fresh peeled garlic clove- You do not want to use garlic powder or crushed garlic.
Lemon
Honey- Use a good quality honey.
Ricotta- Use whole milk ricotta, not skim.
Fresh basil
Coarse salt- It is important to use a good coarse salt like sea salt or Kosher. Do not use table salt.

Watch how to make ricotta bruschetta

Steps

Follow these steps to make beautiful lemon ricotta bruschetta with honey and basil.

Slice baguette into half inch slices.
Lay bread slices on a baking sheet and brush olive oil on each side of the bread and bake bread 3-4 minutes on each side until golden brown.
Cut peeled garlic in half and rub garlic on each slice of bread.
Zest lemon and set aside.
Juice lemon.
Mix ricotta cheese and lemon juice.
Generously spread ricotta on the slices of bread.
Drizzle olive oil over the ricotta.
Drizzle honey over the ricotta.
Sprinkle lemon zest over the ricotta.
Sprinkle fresh basil over the ricotta.
Finish each slice by topping with a coarse, crunchy salt and serve.

lemon ricottat brushetta on platter with can of pomora olive standing to the back of the platter oil

I use Pomora Olive Oil for this recipe. Pomora Olive Oil is a high quality olive oil that flavors the bruschetta exceptionally.

I use Pomora Olive oil for all of my special dishes that call for olive oil because the flavor and the quality really stands out.

All of their olive oils are earthy, rich, and flavorful. They just can't compare to the store bought olive oils.

For more information on what I love about Pomora Olive Oil, click here!

Want to try Pomora Olive Oil for yourself? Order here!

However, if you cannot use Pomora Olive Oil, please use a good quality olive oil.

Can you substitute ricotta with cottage cheese in this recipe?

In most recipes, you can use cottage cheese in place of ricotta.

However, for this recipe, you will not want to do that.

Ricotta is smoother in texture. The curds are smaller. It blends creamier with the lemon.

The cottage cheese would be too moist and lumpy.

For more small plate inspirations, try some of these recipes:

Please leave me a comment below if you make this ricotta brushetta, and tell me what you thought about it. I would love to hear back, and so would my readers.

Also post your picture of your bread on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!