Whipped honey thyme ricotta toast is a delicious, creamy, and crunchy summer appetizer. Toast is perfect with just the ricotta or add some grilled sliced fruit for an extra sweet flair.

I know that some people say just because you can grill everything, doesn’t mean you should grill everything.

I have gone down the wormhole of grilling. Beer can chicken, a rack of ribs, some grilled potatoes, and even all the grilled fruit!

I love grilled lemons for on top of fish or chicken. They caramelize and make this jammy lemon sauce that is perfect in a dressing or over grilled fish.

Back in the early days of the blog I grilled fruit for a sangria and grilled watermelon for a kebob recipe.

A lot of grill enthusiasts roll their eyes at these recipes.

Today, I present to you an appetizer of whipped honey thyme ricotta toast. Is it good on its’ own?

Yes!

Is it even better with some grilled peaches or grilled pineapple on top?

Double yes!

This way we, the adventurous grillers, can be happy with the grilled fruit and the traditional grillers can just be happy with a cheesy, tasty toast situation.

Ricotta, honey, thyme, and heavy cream are whipped together in the food processor until light and fluffy.

While you whir the cheese together, toast some sliced baguette under the broiler or on the grill.

The grilled fruit is totally optional. It plays off the slight sweetness from the honey in the ricotta. 

The bruschetta is totally fine without the fruit though.

It is a simple, minimal ingredient appetizer that would even be good tucked inside some grilled chicken, zucchini boats, or stuffed into some cannelloni. 

Lemme know if you go with the grilled fruit option or just stick to the regular version.

Whipped Honey Thyme Ricotta Toast

Yield: 1 1/2 cups (about)

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Whipped honey thyme ricotta on toasted baguette.

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Ingredients

• 1 cup full/low-fat ricotta
• 1 tbsp honey
• 2 tbsp heavy cream
• 1 tsp fresh thyme leaves
• pinch of salt & pepper
• 1 baguette, thinly sliced
• 2 tbsp olive oil

Instructions

1. Add the ricotta, honey, thyme, heavy cream, salt and pepper to a food processor. Puree until smooth and light and fluffy, about 3-5 minutes. Scrape down the sides as needed.
2. Preheat the broiler or grill/grillpan to high. Slice the baguette and drizzle with olive oil. Broil or grill the sliced bread until lightly toasted on each side. About 3 minutes each side.
3. Serve the ricotta dolloped on each toast or serve as a dip and allow people to scoop into the whipped ricotta.

Notes

Drizzle some sliced peaches or pineapple with some olive oil and pop them either on the grill or under the broiler at the same time you make the toast. Slice the fruit and add that on top of the ricotta toast for an extra summery bite.

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