📝 About This Recipe
Transport your senses to the rolling hills of Pienza with these elegant bites that celebrate the timeless Italian pairing of salty, aged sheep's milk cheese and floral honey. This recipe elevates the classic combination by adding a layer of velvet-smooth ricotta and the aromatic crunch of toasted walnuts and fresh rosemary. It is a sophisticated study in contrasts—crunchy and creamy, savory and sweet—making it the ultimate effortless appetizer for your next gathering.
🥗 Ingredients
The Base
- 1 loaf Baguette or Ciabatta loaf (sliced into 1/2 inch thick rounds)
- 3 tablespoons Extra Virgin Olive Oil (high quality, for brushing)
- 1 clove Garlic (peeled and left whole for rubbing)
The Cheese Layers
- 6 ounces Pecorino Toscano Stagionato (aged at least 4 months, thinly sliced or shaved)
- 1 cup Whole Milk Ricotta (drained of excess moisture)
- 1 teaspoon Lemon Zest (finely grated)
- 1/4 teaspoon Sea Salt (fine grain)
The Toppings & Garnish
- 1/4 cup Wildflower Honey (or Truffle Honey for extra decadence)
- 1/2 cup Walnut Halves (toasted and roughly chopped)
- 1 sprig Fresh Rosemary (leaves stripped and very finely minced)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Flaky Sea Salt (such as Maldon, for finishing)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
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2
Arrange the bread slices in a single layer on the prepared baking sheet.
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3
Lightly brush both sides of each bread slice with the extra virgin olive oil.
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4
Bake the bread for 8-10 minutes, flipping halfway through, until the edges are golden brown and the centers are crisp.
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5
While the bread is hot, gently rub one side of each slice with the raw garlic clove to infuse a subtle aroma.
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6
In a small mixing bowl, combine the ricotta cheese, lemon zest, and fine sea salt. Whisk vigorously with a fork until light and airy.
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7
Place the walnut halves in a small dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently until fragrant. Let cool and then chop coarsely.
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8
Using a vegetable peeler or a sharp knife, shave the Pecorino into thin, bite-sized shards.
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9
Spread a generous tablespoon of the whipped ricotta mixture onto each warm crostino.
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10
Layer 2-3 shards of Pecorino cheese over the ricotta, pressing down slightly so they adhere.
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11
Sprinkle the toasted walnuts and the finely minced rosemary over the cheese.
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12
Drizzle each bite with a thin stream of wildflower honey, ensuring a little bit hits both the cheese and the bread.
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13
Finish with a crack of fresh black pepper and a tiny pinch of flaky sea salt to make the flavors pop.
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14
Transfer to a wooden serving board and serve immediately while the bread is still slightly warm.
💡 Chef's Tips
Use Pecorino Toscano rather than Pecorino Romano if possible; the Toscano is milder and creamier, whereas Romano can be overly salty for this application. If your honey has crystallized, place the jar in a bowl of warm water for 5 minutes to restore its silky, drizzlable texture. Don't skip the garlic rub; it provides a savory foundation that prevents the honey from making the dish feel like a dessert. For the best texture, drain your ricotta in a fine-mesh sieve for 30 minutes before mixing to ensure the crostini don't get soggy. Substitute walnuts with toasted pine nuts or pistachios if you prefer a different nutty profile.
🍽️ Serving Suggestions
Pair with a crisp glass of Vermentino or a chilled Prosecco to cut through the richness of the sheep's milk. Serve alongside a bowl of Castelvetrano olives for a salty, buttery contrast. Arrange on a platter with fresh figs or sliced pears for a beautiful seasonal presentation. These make an excellent accompaniment to a thin-sliced Prosciutto di Parma platter. Offer a small bowl of extra honey on the side for guests who prefer a sweeter bite.