Whipped Dill Pollen Ricotta and Honey Crostini
Creamy ricotta whipped with lemon and dill pollen, served on toasted sourdough with honey and walnuts. Quick, elegant appetizer.
This recipe comes to us courtesy of That Charcuterie Chick. The honey crostini is the perfect crunchy accompaniment to the creamy and floral whipped ricotta.
- Whip ricotta with cream, lemon, salt, and dill pollen until light and fluffy for a spreadable texture.
- Toast sourdough in a hot skillet brushed with oil, then top with ricotta, honey, and chopped toasted walnuts.
- You can swap dill pollen, adjust lemon zest, and make the ricotta up to 3 days ahead; toast bread just before serving.
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Preparation Instructions:
In a large bowl, beat the ricotta, cream, salt, the lemon zest and juice, and dill pollen until the ricotta is light and fluffy, about 3 minutes.
Heat a large cast-iron skillet over medium-high. Brush both sides of the bread with oil. Working in batches, toast the bread in the skillet until golden, 2 to 3 minutes per side.
Cut the toasts in half. Spread with the whipped ricotta, drizzle with the honey, and top with the walnuts.
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Frequently Asked Questions
What is dill pollen and what can I use instead?
Dill pollen is a floral, aromatic powder harvested from dill flowers. It is more intense than dried or fresh dill. If you do not have it, use about 1 tablespoon fresh chopped dill or 1 to 2 teaspoons dried dill. Fennel or celery pollen are other floral alternatives if you want a similar vibe.
The ingredient list says 1/2 cup lemon zest. Is that correct?
That looks like a typo. Zest from one lemon is typical here, about 1 tablespoon. Use the zest of 1 lemon and the 1 1/2 teaspoons juice listed. Taste and add more if you want a brighter lemon flavor.
How do I get the ricotta light and fluffy?
Use a hand mixer or stand mixer and beat the ricotta with the cream, lemon, salt, and dill pollen for about 2 to 3 minutes until airy. You can also blend in a food processor for a very smooth texture.
How far ahead can I make the whipped ricotta?
You can make and store the whipped ricotta in an airtight container in the fridge for up to 3 days. Stir it briefly before serving. Toast the bread just before assembling so it stays crisp.
What oil should I use and how do I toast the bread?
Use extra virgin or regular olive oil for brushing the bread. Heat a heavy skillet over medium-high, brush both sides of the bread, and toast 2 to 3 minutes per side until golden. You can also toast in the oven at 400°F for 6 to 8 minutes, flipping once.
Can I make this nut free or dairy free?
To make it nut free, skip the walnuts or swap in toasted pumpkin or sunflower seeds. For dairy free, try a thick plant-based ricotta or blend firm tofu with a little olive oil and lemon to mimic the texture. The result will taste different but still work as a spread.
How many servings does this recipe make and what pairs well with it?
Six slices of sourdough yield 12 halves, enough for about 6 to 12 appetizer bites depending on portion size. It pairs nicely with sparkling wine, a crisp white wine, or on a charcuterie board with olives, cured meats, and fresh fruit.
What is dill pollen and what can I use instead?
Dill pollen is a floral, aromatic powder harvested from dill flowers. It is more intense than dried or fresh dill. If you do not have it, use about 1 tablespoon fresh chopped dill or 1 to 2 teaspoons dried dill. Fennel or celery pollen are other floral alternatives if you want a similar vibe.
The ingredient list says 1/2 cup lemon zest. Is that correct?
That looks like a typo. Zest from one lemon is typical here, about 1 tablespoon. Use the zest of 1 lemon and the 1 1/2 teaspoons juice listed. Taste and add more if you want a brighter lemon flavor.
How do I get the ricotta light and fluffy?
Use a hand mixer or stand mixer and beat the ricotta with the cream, lemon, salt, and dill pollen for about 2 to 3 minutes until airy. You can also blend in a food processor for a very smooth texture.
How far ahead can I make the whipped ricotta?
You can make and store the whipped ricotta in an airtight container in the fridge for up to 3 days. Stir it briefly before serving. Toast the bread just before assembling so it stays crisp.
What oil should I use and how do I toast the bread?
Use extra virgin or regular olive oil for brushing the bread. Heat a heavy skillet over medium-high, brush both sides of the bread, and toast 2 to 3 minutes per side until golden. You can also toast in the oven at 400°F for 6 to 8 minutes, flipping once.
Can I make this nut free or dairy free?
To make it nut free, skip the walnuts or swap in toasted pumpkin or sunflower seeds. For dairy free, try a thick plant-based ricotta or blend firm tofu with a little olive oil and lemon to mimic the texture. The result will taste different but still work as a spread.
How many servings does this recipe make and what pairs well with it?
Six slices of sourdough yield 12 halves, enough for about 6 to 12 appetizer bites depending on portion size. It pairs nicely with sparkling wine, a crisp white wine, or on a charcuterie board with olives, cured meats, and fresh fruit.
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