Courgette, lemon ricotta and chilli-honey crostini
Fresh, summery crostini with lemony ricotta, charred courgette ribbons, chilli-honey drizzle and torn mint — easy, elegant garden-party canapés.
These crostini are exactly the sort of thing you put on a platter at a sunny garden party and pretend you didn’t spend five minutes fussing. Bright lemon ricotta, smoky courgette ribbons and a sticky chilli-honey drizzle make them both refreshing and cheeky.
They’re quick to knock together, travel well a short distance and look far more impressive than the effort required. Make the ricotta mix ahead and finish with the warm honey and charred courgette just before guests arrive.
Ingredients
- 1 baguette — about 300g; makes ~24 slices
- 30 ml olive oil
- 2 courgette — medium
- 250 g ricotta — full-fat ricotta gives best flavour and texture
- 1 lemon — zest and 1 tbsp juice
- 15 g fresh mint — leaves, roughly torn
- 40 g honey
- 5 ml dried chilli flakes
- 1 garlic clove — for rubbing the toasts
- 5 ml sea salt — fine sea salt for mixing; extra flaky sea salt to finish
- 5 ml black pepper — freshly ground
Equipment
- baking tray
- frying pan
- small saucepan
Instructions
Preheat the oven to 200°C fan/220°C conventional. Slice the baguette into 24 slices about 1cm thick.
Brush both sides of the baguette slices lightly with two-thirds of the olive oil and arrange in a single layer on a baking tray. Toast in the oven until golden and crisp, about 8 minutes, turning once halfway.
While the toasts are browning, trim the courgettes and cut lengthways into thin ribbons (use a knife or vegetable peeler). Heat the remaining olive oil in a frying pan over medium-high heat. In batches,-char the courgette ribbons for about 2 minutes per side until golden with light charring.
Make the ricotta topping: in a bowl combine ricotta, lemon zest, 1 tablespoon lemon juice, finely chopped fresh mint, sea salt and black pepper. Stir until smooth and season to taste.
Warm the honey with the dried chilli flakes in a small saucepan over low heat for about 1 minute so the honey loosens and the chilli releases aroma. Do not let it boil.
Rub each toasted slice lightly with the garlic clove, then spread a generous teaspoon of the lemon ricotta onto each. Fold a charred courgette ribbon on top, drizzle with a little chilli-honey, tear over a few mint leaves and finish with a pinch of flaky sea salt and a crack of black pepper.
Arrange on a platter and serve immediately — roughly two to three crostini per person as part of a selection.
Tips
- Make the ricotta mix up to 8 hours ahead and keep chilled; bring to room temperature briefly before assembling so it spreads easily.
- If you don’t want to char courgette in a pan, quickly flash-grill on a griddle for extra smokiness.
- Toast the baguette slices until just crisp — thicker, over-toasted slices will crack the toppings off when bitten.
- Warm the honey gently and spoon some into a small squeeze bottle for neater, faster finishing when making large quantities.
- Use flaky sea salt to finish for a satisfying crunch and burst of saltiness on each bite.
Substitutions
ricotta → soft goat's cheese, same weight (250g)
Noticeably differentbaguette → thin slices of sourdough loaf, same quantity
Stays closehoney → maple syrup, same weight (40g) — use less heat when warming
Noticeably differentfresh mint → fresh basil, same quantity
Stays close
Nutrition
Per serving · estimated
- 210
- Calories
- 7 g
- Protein
- 28 g
- Carbs
- 8 g
- Fat
- 2 g
- Fibre
- 6 g
- Sugar
- 520 mg
- Sodium
FAQ
Can I make these ahead of time?
You can make the ricotta mix and warm the honey up to a day ahead. Toasts and charred courgette are best done just before serving so they stay crisp and vibrant.
How do I stop the toasts going soggy?
Toast slices until fully crisp, rub with only a little garlic (not crushed) and assemble at the last minute. Serve within 20–30 minutes of dressing.
Can I make these gluten-free?
Yes — substitute the baguette for gluten-free baguette or crispbread. Texture will be slightly different but flavour remains similar.
My guests don’t like chilli — alternatives?
Skip the chilli flakes and use a plain warm honey, or add a tiny pinch of smoked paprika to the honey for a smoky instead of spicy hit.
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