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Playing Buddy Valastro’s Crostini with Ricotta and Honey


  • 8 1-inch-thick slices from a baguette, cut on a long bias
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 cup full-fat ricotta cheese
  • 1/2 teaspoon finely grated lemon zest
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/8 teaspoon freshly ground black pepper, plus more to taste
  • 2 teaspoons honey


Serves: 4-8


Position a rack in the center of the oven and preheat to 350°F. (You can also use a toaster oven preheated to 350°F.)
Drizzle or brush the baguette slices with 2 teaspoons extra-virgin olive oil, then toast until lightly golden and crispy, 8 to 10 minutes.
Meanwhile, make the ricotta spread. In a bowl, use a rubber spatula to stir together the ricotta, lemon zest, salt, pepper and remaining tablespoon olive oil.
Spoon about 2 tablespoons of the ricotta mixture onto each baguette slice. Top each with about 1/4 teaspoon of honey and finish with salt and pepper. Arrange the crostini on a serving plate or platter and serve.