How do I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to one day. Bread quality will decrease over time.

What can I use instead of pistachios?

Chopped toasted walnuts or pecans, if you can get them, make good toppings. Almonds would work well, too. Toasted pumpkin and sunflower seeds are other possible toppings besides nuts. Chopping the topping will help it stay flat on the ricotta.

Can I use crackers instead?

Crusty artisan breads and other crackers are good choices. Sourdough bread slices and gluten-free crackers are options for toppers. You can use other firm foods as a base for ricotta topping.

What ricotta should I buy?

I purchase good-quality, whole milk ricotta. Whole milk ricotta works better as a spread than watery, grainy ricotta.

Why did my crostini get soggy?

Food preparation time is probably the issue. The bread is probably still crisp when you add toppings but softer over time. I toast bread slices to be crisp but not rock hard when biting. I can add toppings to the toast slices, which will stay in place after cutting. Thicker toast slices are less likely to turn to rock-hard croutons with toppings.

Ricotta Pistachio Honey Bites: 10-Minute Appetizer

By Emma CollinsOct 30, 2026

Prep

10 min

Cook

7 min

Total

17 min

Servings

Level

Easy

Jump to recipe

Ricotta pistachio honey bites make 12 bite-size appetizers and can be prepared in advance and brought to a party. Ricotta pistachio honey bites can be put together close to serving to keep the crostini crisp and the ricotta light under the honey (the bit not suitable for preparation ahead of time).

Ricotta Pistachio Honey Bites: 10-Minute Appetizer

I coat both sides of the baguette slices with olive oil and bake at 375°F (190°C) until lightly golden and soft, about 5 to 7 minutes, flipping halfway through the baking process. Baking the slices on a baking sheet helps avoid overcrowding and gives them time to cool before adding ricotta.

Whipping ricotta for about 1 minute can help make it creamier and fluffier, using a fork or other utensil if necessary. Whole milk and honey-infused ricotta are good options for this recipe because they don't share flavor with other ingredients in the dish and can be served on a platter or charcuterie board alongside olives and other cured meats.

To cook this recipe for another tray, add a slice of fig or pear to the ricotta. Hot honey adds sweetness and spice, and fresh basil or mint leaves can be mixed with whipped ricotta. Other toppings you might try include fresh thyme leaves and a pinch of flaky sea salt.

Why this recipe works

It has enough servings for 12 people for an appetizer or first course.
You can make the ricotta mixture while the bread is baking to save time.
Each crostino is already portioned. Platters are a cleaner way to serve crostinis.
Serve the finished tray with hot honey, thyme, coarse salt, or a fruit.
The crostini is crunchy enough to hold toppings but not so crunchy that it's difficult to chew.

Instructions

Preheat the oven to 375°F (190°C).

Arrange the baguette rounds in a single layer on a baking sheet.

Brush both sides of each baguette round with olive oil.

Bake for 5-7 minutes, flipping halfway through, until golden and crisp.

Let the crostini cool slightly.

Whisk the whole milk ricotta in a small bowl for about 60 seconds until smooth and airy.

Spread a generous layer of whipped ricotta over each toasted baguette slice.

Top with chopped pistachios, a drizzle of honey, and optional flaky sea salt and fresh thyme.

Serve immediately.

FAQ

The crostini and ricotta can be made in advance, but not combined. Store the crostini at room temperature in an airtight container for up to 2 days, and keep the ricotta in the refrigerator. Combine with ricotta shortly before serving.

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