Honeyed Ricotta Toasts with Almond

Fresh ricotta, lemon zest, honey and toasted almonds make an elegant topping for toasted slices of baguette.
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  • Total: 30 min
  • Active: 20 min
  • Yield: 8
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One small baguette

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/4 cup sliced, skin-on almonds

1 1/2 cups fresh ricotta

Zest of 1 lemon, plus more for garnish (optional)

Honey, for drizzling


  1. Preheat the oven to 375 degrees F. Cut the baguette on a bias into 1/3-inch-thick slices. Arrange on a baking sheet, drizzle with oil and sprinkle with 1/2 teaspoon salt. Bake until toasted and lightly browned, about 10 minutes. Meanwhile, spread the almonds on a second baking sheet and bake until lightly toasted, about 8 minutes. Let the nuts and bread slices cool.
  2. Mix the ricotta and lemon zest in a small bowl and season with a pinch of salt and a few grinds of pepper. Spoon the ricotta on the toasts and drizzle generously with honey. Top with the almonds and lemon zest if using.