# What You Need:
→ Bread
01 - 1 baguette, sliced into 1/2-inch rounds
02 - 2 tablespoons olive oil
→ Ricotta Spread
03 - 1 cup whole-milk ricotta cheese
04 - 1 tablespoon heavy cream
05 - 1/2 teaspoon lemon zest
06 - Pinch of salt
→ Hot Honey
07 - 1/4 cup honey
08 - 1/2 to 1 teaspoon red pepper flakes, adjusted to taste
→ Toppings
09 - 2 tablespoons chili crisp
10 - Flaky sea salt for garnish
11 - Fresh basil leaves for garnish, optional
# How To Make:
01 - Preheat oven to 425°F. Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil. Toast for 7 to 9 minutes, flipping once, until golden and crisp.
02 - In a medium bowl, whisk together ricotta, heavy cream, lemon zest, and a pinch of salt until smooth and fluffy.
03 - In a small saucepan over low heat, combine honey and red pepper flakes. Warm gently for 2 to 3 minutes without boiling, then remove from heat and allow to infuse.
04 - Spread approximately 2 tablespoons of whipped ricotta onto each toasted baguette slice.
05 - Drizzle each bruschetta with warm hot honey, then top with a small spoonful of chili crisp.
06 - Sprinkle with flaky sea salt and fresh basil leaves if desired. Serve immediately.
