Herbed Ricotta Crostini

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen

I love a good crostini¬†so much I think it should be included as one of the main food groups. ūüôā ¬†Herbed Ricotta Cheese Crostinis topped with anything fresh and seasonal,¬†then drizzled with sweet honey, and finally topped with crunchy flavors from our Glory Kitchen nut & spice mixes can be a full meal in my book.

Little olive oil crisped toasts with a creamy base and flavorful topping are a quick and easy way to enjoy berries, stone fruits, tomatoes, grilled zucchini, even eggs of all types.  I begin with a canvas of toast, slather on herbed ricotta cheese, then add whatever seasonal food I have on hand.  A final sprinkle of a crunchy nut blend, and in this case, our french flavors from Provence nut & spice mix makes for a delicious snack, breakfast, appetizer, or as is often in my case, dinner.  This is such a great way to get creative and top those crostinis with whatever freshness the season brings.

As you can see from the following photographs, crostinis are the perfect match for our Glory Kitchen nut & spice mixes. ¬†In the first few photos, I’ve used our Provence nut & spice mix as inspiration – mixed ricotta cheese with all types of fresh herbs, infused honey with lemon and french herbs,¬†¬†and created a simple but perfectly creamy bite. ¬†I’ve also included other crostinis using our Mumbai Indian blend, our San Miguel Mexican blend, our Umbria Italian blend, and our Cairo Middle Eastern blend. ¬†They all add a nice crunchy flavor to crostini. ¬†Hope you’ll get creative and top your next crostini toasts with any of our Glory Kitchen nut & spice mixes.

Herbed Ricotta Crostinis

Yield: serves about 6-8 persons


    herbed ricotta spread:
  • 2 cups ricotta cheese
  • 1/2 cup (or more) fresh herb mixture; basil, thyme, parsley, chives, mint, tarragon
  • pinch of sea salt
  • honey drizzle:
  • 1/2 cup honey
  • 2 teaspoons Provence nut & spice mix
  • fresh lemon, juice and zest
  • crostini toasts:
  • 1 french baguette
  • olive oil
  • pinch of sea salt
  • toppings:
  • anything in season - fresh fruit, veggies, even eggs


  1. Using a strainer placed over a bowl (to catch the liquid), line the strainer with either a cheese cloth or double layered paper towel. Spoon the ricotta cheese into the strainer placed over the bowl and allow it to sit for about an hour, or overnight in the refrigerator. When the ricotta is well drained of its liquid, place it in a bowl.
  2. Add the mixture of chopped fresh herbs and a pinch of salt. Stir gently to incorporate and your ricotta is ready to be the base on all types of crostini.
  3. Slice a french baguette on the bias and place on a baking sheet. Drizzle the baguette slices lightly with olive oil, sprinkle them with a bit of sea salt, and place into a 375¬į until the edges are brown and crisp.
  4. Add 2 teaspoons Provence nut & spice mix to the honey. Add a good squeeze of fresh lemon juice and the zest of about 1/2 of a lemon. Mix together and allow the honey to sit about 10-15 minutes so the dried herbs have a chance to re-constitute.
  5. Top the toasted crostini with a slather of herbed ricotta then drizzle with honey. You can garnish the tops with a fresh sprig of herbs. Enjoy!


Depending upon the topping you add to your cheese crostini base, any of the Glory Kitchen nut & spice mixes are the perfect crunchy addition with lots of flavor and a pretty finishing touch!

Herbed Ricotta Crostini - Glory Kitchen
Herbed Ricotta Crostini - Glory Kitchen
Herbed Ricotta Crostini - Glory Kitchen
Herbed Ricotta Crostini - Glory Kitchen
Herbed Ricotta Crostini - Glory Kitchen
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