Ricotta, Hazelnut and Truffle Honey Crostini

Ricotta, Hazelnut and Truffle Honey Crostini
  • 10

    min prep time
  • 10-12

    min cook time
  • 8-12



  • 1 baguette bread, sliced diagonally into ¼-inch pieces
  • 60 ml (¼ cup) Stefano extra-virgin olive oil 
  • 125 ml (½ cup) hazelnuts, whole
  • 500 ml (2 cups) ricotta
  • Salt and freshly ground black pepper, to taste
  • 2 sprigs rosemary, leaves removed and chopped
  • 30 ml (2 tbsp) truffle honey



  1. Preheat the oven to 350 °F.
  2. Lightly brush each side of the crostini pieces with olive oil. Place in a single layer on a parchment-lined baking sheet.
  3. Place the hazelnuts in a single layer on another baking sheet lined with parchment paper.
  4. Place both baking sheets in the oven and bake for 10 to 12 minutes. The bread should be golden brown and the hazelnuts should be lightly toasted.
  5. Lightly chop hazelnuts once they are cooled.
  6. Meanwhile, season the ricotta with salt and black pepper to taste.
  7. Spread the ricotta on each crostini. Top with crushed hazelnuts, rosemary leaves and drizzle with the honey. Serve.