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Pomegranate ricotta crostini topped with ruby-red pomegranate arils, honey drizzle and fresh rosemary

New Year's Appetizers: 30-Minute Pomegranate Ricotta Crostini

Crisp baguette toasts topped with lemony whipped ricotta, juicy pomegranate arils and a drizzle of honey — a 30-minute party bite that looks fancy but comes together on one baking sheet. Makes 24 crostini, and the whipped ricotta can be made up to two days ahead.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 crostini
Course: Appetizer
Cuisine: Italian-American
Ingredients Method

Ingredients
  

  • 1 loaf French baguette about 12 oz, sliced into 24 half-inch rounds
  • 1 1/2 cups whole-milk ricotta drain off any watery liquid
  • 2 tbsp extra-virgin olive oil plus more for brushing the bread
  • 1 tsp lemon zest from 1 lemon
  • 1 cup pomegranate arils from 1 large pomegranate, or a store-bought cup
  • 2 tbsp honey plus more for drizzling
  • 1 tsp fresh rosemary finely chopped
  • 1/4 tsp fine sea salt plus flaky salt, for finishing
  • 1/8 tsp freshly ground black pepper

Method
 

  1. Heat the oven to 400°F. Cut the baguette into 24 half-inch rounds, arrange them on a baking sheet, brush with olive oil and bake 8-10 minutes, until crisp with golden edges.
  2. While the toasts bake, whip the ricotta with the 2 tablespoons olive oil, lemon zest, salt and pepper in a food processor for 1-2 minutes, until smooth and fluffy.
  3. Let the toasts cool for 2 minutes, then spread each with about 1 tablespoon of the whipped ricotta.
  4. Top with the pomegranate arils, drizzle with honey and finish with rosemary and flaky salt.
  5. Serve within 30 minutes, since the toasts soften as they sit; the whipped ricotta keeps in the fridge up to 2 days, so it can be made ahead.