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Honey Ricotta Bruschetta


1 loaf French bread

2 tablespoons olive oil
4 cups of fresh ricotta

1 cup Pecorino Romano cheese, grated (or any quality Italian grated cheese of choice)
1 tablespoon garlic powder

1 tablespoon fresh flat-leaf parsley, chopped

Kosher salt and freshly ground black pepper

1/2 cup toasted pine nuts, toasted


Cut bread into half-inch-thick slices. Brush both sides of each slice lightly with one tablespoon of the olive oil. Bake on a cookie sheet at 425°F until golden, turning over once.


In a medium bowl, mix ricotta, Pecorino Romano cheese, garlic powder, parsley, salt and pepper.  Spoon equal amounts of the ricotta mixture onto each toasted bruschetta. Sprinkle pine nuts on top of ricotta. Warm honey and drizzle on top of pine nuts and ricotta. Garnish with more  parsley and serve. 

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