Caramelized Apple & Ricotta Crostini
35 min
|
easy
Recipe by Eunice
Introduction
I don't serve bland bites; creamy lemon-zested ricotta on crisp olive-oiled crostini with maple-caramelized Gala apples, warm cinnamon, and a crack of black pepper is sweet, salty, and flat-out addictive.
Think Italian crostini meets fancy toast, perfect for brunch, cocktail hour, or your holiday grazing board, with make-ahead components so you just assemble and drizzle at showtime.
Ingredients (8 servings)
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Ingredients for the Crostini
- 1 baguette, sliced into ½-inch thick pieces baguette 1 ct
- 2 Tbsp olive oil olive oil
Ingredients for the Ricotta Spread
- 1 cup whole-milk ricotta cheese whole-milk ricotta cheese 0.5 lb
- 1 tsp lemon zest lemon 0.07 ct (for lemon zest)
- 1 tsp honey honey 0.25 oz
- pinch salt salt
Ingredients for the Caramelized Apples
- 2 medium Gala apples, sliced Gala apples 2 ct medium
- 2 Tbsp unsalted butter unsalted butter 1 oz
- 2 Tbsp pure maple syrup pure maple syrup 2 Tbsp
- ½ tsp ground cinnamon ground cinnamon 0.05 oz
- ¼ tsp ground nutmeg ground nutmeg 0.04 oz
- pinch freshly ground black pepper black peppercorns (for freshly ground black pepper)
- splash of pure vanilla extract pure vanilla extract 0.5 tsp
Ingredients to Finish
- drizzle of pure maple syrup pure maple syrup 0.33 Tbsp
How to Make Caramelized Apple & Ricotta Crostini
-
Preheat and prep
Heat the oven to 400 F and line a sheet pan.
Slice the baguette into 1/2 inch pieces if not already done and set out all ingredients so you move fast and clean.
-
Toast the crostini
Arrange baguette slices in a single layer and brush both sides with olive oil, then add a tiny pinch of salt to wake up the bread.
Bake 6 to 8 minutes, flipping halfway, until edges are golden and centers are crisp but not rock hard.
Cool on a rack so the bottoms stay snappy.
-
Whip the ricotta
In a bowl, combine ricotta, lemon zest, honey, and a pinch of salt.
Whip with a fork or small whisk for 60 to 90 seconds until light and fluffy so it spreads like a dream and does not weigh down the toast.
Taste and tweak salt or honey to your liking.
-
Caramelize the apples
Set a large skillet, preferably cast iron, over medium heat and melt the butter until foamy.
Add apple slices, cinnamon, nutmeg, and black pepper, then cook 3 to 4 minutes, tossing, until the edges start to turn translucent and lightly golden.
Stir in maple syrup and a splash of vanilla and cook 3 to 5 minutes more until glossy and caramel coated with a bit of syrup pooling in the pan.
Finish with a tiny pinch of salt to sharpen the caramel flavor and take the pan off the heat.
-
Assemble
Spread a generous swoop of whipped ricotta on each crostini while the apples are still warm but not scorching.
Top with a tangle of caramelized apples, letting a little syrup drip onto the ricotta because that contrast is the whole point.
-
Finish and serve
Drizzle each piece with a thread of maple syrup.
Serve immediately while the crostini are crisp, the ricotta is cool, and the apples are warm.
Substitutions
- Ricotta -> whipped goat cheese blend
- Use 3 parts soft goat cheese to 1 part cream cheese, whipped with the lemon zest and honey, for a tangier, slightly drier spread that stands up boldly to the sweet apples while staying silky.
- Gala apples -> Pink Lady or Honeycrisp
- Swap in firm, tart-sweet apples with a similar rosy skin so the color pops, and enjoy slices that hold structure better for a cleaner bite.
- Maple syrup -> date syrup or dark brown sugar
- Date syrup brings deep caramel notes and a glossy finish, while dark brown sugar melts into a molasses-forward caramel that clings to the apples beautifully.
Tips
- Drain and whip for cloud-like ricotta
- If your ricotta looks wet, strain it in a fine sieve for 15 minutes, then whip, which concentrates the dairy sweetness and gives you a fluffier, more stable spread.
- Control moisture to keep crostini crisp
- Let apples rest 1 minute after cooking so the syrup thickens, and do not overload each toast so the bread stays crunchy to the last bite.
- Use cast iron for caramel confidence
- A preheated cast iron skillet holds steady heat, so apples brown instead of steaming, and the maple reduces to a shiny glaze instead of burning in hot spots.
- Season sweet with a whisper of salt and pepper
- That pinch of salt in the ricotta and a crack of pepper with the apples sharpen flavors and keep this firmly in the appetizer lane, not dessert.
- Toast, do not desiccate
- Pull crostini when the centers are crisp but still have a little give, because they will firm up on the rack and you want a shattering bite, not dental work.
- Make a fast pan sauce
- After removing apples, splash a tablespoon of apple cider into the hot pan and swirl, then spoon over the toasts for an extra layer of bright, appley acidity.
Nutrition Facts *
| Energy | 143 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 9 | g |
| Carbohydrates | 12 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My ricotta is grainy and watery, how do I fix it?
- Strain it in a fine mesh sieve for 15 to 30 minutes, then whip with the lemon zest and honey until smooth, and if it is still grainy, blend 15 seconds with an immersion blender.
- Why did my apples turn mushy instead of caramelized?
- You likely overcrowded the pan or used heat that was too low, so cook in batches over medium heat and wait to add maple until the apples have picked up light color.
- How can I make these ahead for a party?
- Toast crostini and store airtight once cool, whip ricotta and refrigerate, cook apples and rewarm gently before serving, then assemble at the last minute for the best texture.
- How do I keep the bread from getting soggy on the platter?
- Create a thin, even ricotta base as a moisture barrier, let apples cool slightly so the syrup thickens, and plate in small waves so nothing sits too long.
- Can I scale this up without losing quality?
- Yes, use two sheet pans for crostini and rotate halfway, then caramelize apples in two batches so they brown properly and combine before assembling.
- Is there a gluten-free option that still tastes great?
- Use a quality gluten-free baguette or slice a GF ciabatta-style loaf, brush with olive oil, and toast longer for color because GF bread can pale out before it crisps.
Serving Suggestions
A drizzle of good maple plus a final crack of black pepper is the move that keeps these flirty and balanced, not cloying.
For a vibe switch, add a few thyme leaves or a shaving of aged Gouda on top, and pour something crisp and minerally like a dry cider or a chilled Sauvignon Blanc to cut through the richness and make the fruit sing.
More pairings:
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