Crispy Shallot and Chili Oil Ricotta Toasts
Bright, crunchy, creamy, a little spicy, and perfect for a chic but unfussy appetizer.
These ricotta toasts are the kind of easy recipe that feels elegant without trying. Cool, lemony ricotta gets piled onto warm toasted sourdough, then topped with crispy shallots and a honey kissed chili oil. It is a combination of texture and heat that makes each bite feel lively and layered. Serve these with wine before dinner, as a casual lunch, or as a simple but impressive snack.
Ingredients
• 1 cup whole milk ricotta
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• Kosher salt and black pepper
• 4 slices sourdough bread
• 3 shallots, thinly sliced
• ½ cup olive oil, for frying
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon honey
• Flaky salt, for finishing
Instructions
In a bowl, mix ricotta with 2 tablespoons olive oil, lemon zest, lemon juice, salt, and pepper. Set aside.
Heat ½ cup olive oil in a skillet over medium heat. Add shallots and cook until golden and crisp, about 5 to 7 minutes. Transfer to a paper towel lined plate.
Stir crushed red pepper and honey into the warm oil. Remove from heat.
Toast sourdough until crisp.
Spread ricotta on each slice. Drizzle with chili shallot oil, then top with crispy shallots. Sprinkle with flaky salt and serve.
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