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Broccoli and Garlic-Ricotta Toasts with Hot Honey

Broccoli and Garlic-Ricotta Toasts with Hot Honey

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These broccoli and garlic-ricotta toasts with hot honey offer a sophisticated twist on the classic crostini. This vegetarian dish combines the earthy, charred notes of roasted broccoli with a luxuriously creamy ricotta base, infused with the mellow sweetness of slow-roasted garlic. The addition of a homemade hot honey drizzle provides a gentle heat and hit of acidity, perfectly balancing the richness of the cheese for a truly modern flavour profile.

Ideal as an elegant starter for a dinner party or a substantial weekend lunch, these toasts are a wonderful way to elevate humble seasonal vegetables. Using a whole head of roasted garlic ensures a deep savoury depth without the harshness of raw cloves. Serve them warm on a large platter to showcase the vibrant colours and contrasting textures, making them a guaranteed favourite for any gathering.

Ingredients for Broccoli and Garlic-Ricotta Toasts with Hot Honey

1 baguette, sliced 1/2" thick on a diagonal (about 12 slices)
90ml extra-virgin olive oil, divided
1 head of broccoli, stem peeled, stem and florets chopped into 1/2" pieces
1 head of garlic, cloves separated
1 matsked honung
1 matsked vitvinsvinäger
1/2 teskedar krossade röda chiliflakes
230g fresh ricotta
Koshersalt
Nymalen svartpeppar

How to make Broccoli and Garlic-Ricotta Toasts with Hot Honey

Place racks in upper and lower thirds of oven; preheat to 204°C. Arrange bread slices in a single layer on a rimmed baking sheet and drizzle with 2 tablespoons oil. Toss on baking sheet to coat, then arrange again in a single layer. Place broccoli and garlic on another rimmed baking sheet and drizzle with remaining 4 tablespoons oil. Season generously with salt and toss to combine.

Place broccoli on top rack and bread on bottom rack and roast until bread is golden brown and crisp, 10–12 minutes. Remove bread from oven and continue to roast broccoli and garlic, tossing once, until broccoli is browned all over and garlic is tender, another 15–20 minutes. Let cool slightly.

Meanwhile, whisk honey, vinegar, and red pepper flakes in a small bowl.

As soon as garlic is cool enough to handle, squeeze cloves out of their skins and mash in another small bowl to form a paste. Add ricotta and mix well; season with salt and black pepper.

Spread ricotta over toasts and top with roasted broccoli. Arrange on a platter and drizzle with honey mixture.

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