Whipped Cottage Cheese Crostini with Hot Honey
Sweet, salty, creamy, and crunchy! These whipped cottage cheese crostini with hot honey pack plenty of flavor into a few bites. Toasted baguette slices are topped with smooth cottage cheese, salty prosciutto, a drizzle of hot honey, and fresh thyme. A quick and easy appetizer for dinner parties and the holidays, ready in just about 20 minutes.
I’ve added the hot honey to the whipped cheese as well as the top, to get some sweetness and heat to every bite. I like to prep the cheese ahead, then simply toast, top, and serve when your guests arrive or when you’re feeling like treating yourself to a decadent yet easy-to-make snack. This one gives me hot girl lunch vibes :)!
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Whipped Cottage Cheese Crostini with Hot Honey
Ingredients
- 12 baguette slices about 1/2 inch thick, about 1/2 a stick
- 1 tbsp olive oil
- 1 cup cottage cheese
- 3 tbsp hot honey divided
- 4 prosciutto slices
- 1/2 tsp salt to taste
- 1/4 tsp ground black pepper to taste
- 1/4 cup fresh thyme leaves
Instructions
- Preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and brush both sides lightly with olive oil. Bake for 8–10 minutes, flipping halfway, until golden and crisp. Let cool slightly.12 baguette slices, 1 tbsp olive oil
- Add the cottage cheese and 1 tbsp of hot honey to a small food processor or high speed blender. Blend until smooth and creamy, scraping down the sides as needed. Taste and add salt and ground black pepper to your liking.1 cup cottage cheese, 1/2 tsp salt, 1/4 tsp ground black pepper
- Spread or pipe the whipped cottage cheese generously over the toasted baguette slices. Add the prosciutto, drizzle with the remaining 2 tbsp of hot honey, and garnish with fresh thyme leaves. Serve immediately.3 tbsp hot honey, 1/4 cup fresh thyme leaves, 4 prosciutto slices
Notes
Nutrition
Ingredients and substitutions
- Baguette: Cut 12 slices about 1/2 inch thick for a crisp, sturdy base. Small slices of sourdough or larger crackers are another option.
- Olive oil: Brush both sides of the bread lightly with extra virgin olive oil to help it turn golden in the oven.
- Cottage cheese: Full-fat cottage cheese gives you a rich, creamy spread. Blend until smooth, scraping down the sides as needed. Ricotta and soft goats cheese both work as well, though the flavor and texture will be a little different.
- Hot honey: Blend 1 tablespoon into the cottage cheese and reserve the remaining 2 tablespoons for drizzling. Heat levels vary between brands, so adjust to taste. Use regular honey for a mild version. You can also make a batch by gently heating honey with some chili flakes.
- Prosciutto: Tear the slices into smaller pieces so they are easy to arrange over the crostini. Thinly sliced salami or salmon works too, or leave it out for a meat-free version.
- Fresh thyme: Use tender tips or strip the leaves from the woody stems before scattering them over the top. Fresh basil or chives make a delicious alternative.
More topping ideas
Keep the whipped cottage cheese base and switch up the toppings to suit the occasion:
- Fresh figs or pear: Add thin slices alongside the prosciutto and finish with hot honey.
- Tomatoes and basil: Swap the prosciutto and honey drizzle for chopped cherry tomatoes and a little basil sunflower seed pesto.
- Fig chutney: Add a small spoonful of homemade fig chutney instead of the honey drizzle for a sweet and savory topping.
For another easy addition to your appetizer platter, serve these with my cottage cheese ranch dip and crunchy veggie sticks.