Lemon Ricotta Bruschetta with Honey, Pistachios & Basil
Published Feb 23, 2023
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Lemon Ricotta Bruschetta with Honey, Pistachios & Basil
Ingredients
- 1 gluten-free baguette
- ¼ cup olive oil, , divided
- 2 cloves garlic
- 3 teaspoons lemon zest, , divided
- Juice of 1 lemon
- 16 ounces whole milk ricotta cheese
- 3 tablespoons honey
- ½ teaspoon coarse sea salt
- 3 tablespoons shelled pistachios, , chopped
- ¼ cup fresh basil, , slivered
Instructions
- Preheat the oven to 375°F. Slice baguette into ½ inch thick rounds. Lay all bread slices on a baking sheet and brush olive oil on both sides of each piece of the bread and bake for 3-4 minutes on each side until golden brown.
- Once bread is done and while it is still warm, peel garlic cloves and slice in half. Rub the raw garlic heavily on each slice of the bread.
- Stir half of the fresh lemon zest and juice into the ricotta cheese. Generously spread the ricotta evenly on each slice of bread. Lightly drizzle olive oil over ricotta-topped bread, then lightly drizzle honey over each of the slices. Top each piece with remaining lemon zest, a sprinkle of the coarse sea salt, and the chopped pistachios. Top all the slices evenly with the slivered basil. Serve at room temperature.
Nutrition
Calories: 321kcalCarbohydrates: 28gProtein: 11gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 33mgSodium: 442mgPotassium: 157mgFiber: 1gSugar: 10gVitamin A: 347IUVitamin C: 2mgCalcium: 180mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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