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Lemon Ricotta Bruschetta

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.
Course Appetizer
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 slices
Calories 176kcal


  • 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


  • 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 at 375 in the oven 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 zest aside.
  • Juice lemon.
  • Mix 16 oz 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.



Note: You can also substitute with Italian bread, but it will have a thicker crust.
It is important to use a good coarse salt like sea salt or Kosher. Do not use table salt.


Serving: 1slice | Calories: 176kcal | Carbohydrates: 15g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 160mg | Potassium: 79mg | Fiber: 1g | Sugar: 3g | Vitamin A: 197IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 1mg