Summer Ricotta Toasts with Spicy Honey
A light, bright and very convenient appetiser you can assemble in minutes. Creamy ricotta, crisp mini-toasts, fresh cucumber, cherry tomatoes, salami, herbs and a final drizzle of spicy honey make a perfect balance of textures and flavours: creamy, fresh, salty, crunchy and that signature sweet-heat accent. The best part is total freedom — you can set up a whole toast bar.
Preparation
- 1
Prep the toasts. If the baguette is fresh, slice it small and dry it in the oven or a dry pan until lightly golden — crisp but not too hard.
- 2
Prep the ricotta. Take it out ahead so it softens. Optionally stir in a pinch of salt, pepper and a few drops of olive oil for a creamier texture.
- 3
Prep the vegetables. Slice cucumbers into thin rounds or ribbons and cherry tomatoes into halves or quarters. Blot very juicy ones so the toasts don't get soggy.
- 4
Prep the salami and herbs. Slice the salami thinly; rinse and dry the herbs and leave them whole or roughly chop.
- 5
Build the base. Generously spread each toast with ricotta — the layer should be noticeable to balance the vegetables, salami and honey.
- 6
Add the toppings. Arrange cucumbers, tomatoes, salami and herbs in various combinations.
- 7
Drizzle the toasts with spicy honey right before serving — it ties together the creamy ricotta, salty salami and fresh vegetables.
- 8
Serve immediately while the base is crisp and the herbs and vegetables are fresh.
Chef's tips
- —Room-temperature ricotta spreads more easily.
- —Slice the vegetables very thinly — the toasts are easier to eat and the flavour stays balanced.
- —Add the spicy honey right before serving, or the toasts get soggy faster.
- —Don't overload the base — a few neat layers are better.
- —Want crispier salami? Quickly sear the slices in a dry pan.
- —Keep herbs in a glass of water so they stay fresh longer.
- —For a party, set everything out separately as a toast bar.
- —Want more heat? Use spicier salami or add chilli flakes.
