Hot Honey Ricotta Garlic Bread (Printable)

Creamy ricotta-garlic spread on crusty bread, drizzled with spicy honey for the perfect sweet-heat balance.

# What You Need:

→ Bread

01 - 1 large French baguette, halved lengthwise

→ Ricotta Spread

02 - 1 cup whole-milk ricotta cheese
03 - 2 tablespoons unsalted butter, softened
04 - 3 cloves garlic, finely minced
05 - 1/4 cup freshly grated Parmesan cheese
06 - 2 tablespoons fresh parsley, finely chopped
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
09 - Zest of 1 lemon

→ Hot Honey

10 - 1/4 cup honey
11 - 1 teaspoon hot sauce
12 - 1/2 teaspoon red pepper flakes

# Directions:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, combine ricotta, softened butter, minced garlic, Parmesan, parsley, salt, pepper, and lemon zest. Mix until smooth and creamy.
03 - Place the halved baguette, cut side up, on the prepared baking sheet. Evenly spread the ricotta mixture over both halves.
04 - Bake for 12 to 15 minutes, or until the cheese is lightly golden and the bread edges are crisp.
05 - While the bread bakes, warm the honey in a small saucepan over low heat. Stir in hot sauce and red pepper flakes; heat for 1 to 2 minutes, then remove from heat.
06 - Once baked, remove the bread from the oven and immediately drizzle generously with hot honey. Slice into pieces and serve warm.

# Expert Advice:

01 -
  • It tastes fancy enough to impress but takes barely half an hour from start to finish.
  • The contrast of creamy ricotta, crispy bread, and that spicy-sweet honey drizzle hits every craving at once.
02 -
  • Don't spread the ricotta mixture too thin or it dries out in the oven; you want a generous layer that stays creamy and soft.
  • The hot honey absolutely has to go on while the bread is still hot, or it just sits on top instead of soaking in and coating everything.
03 -
  • If your ricotta seems wet or watery, drain it through a fine-mesh sieve for ten minutes before mixing—this makes the spread thicker and less likely to make the bread soggy.
  • Warming the honey over very low heat keeps it from becoming too thin; you want it to drizzle and coat, not run off like water.
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