Italian Crostoni with Ricotta, Grana Padano, Orange & Honey
Italian Crostoni with Ricotta, Grana Padano, Orange & Honey
Ingredients (Serves 2)
- 2 thick slices rustic sourdough bread (or country-style bread)
- 2 tbsp extra-virgin olive oil, plus more as needed
- 1/4 tsp ground coriander
- 1/2 cup sheep’s milk ricotta
- Zest of 1 untreated orange (orange part only)
- Pinch of ground cinnamon (optional)
- 1 tbsp mild wildflower honey (millefiori preferred)
- 1 oz Grana Padano, finely grated
- 1/4 cup walnuts (about 4–5), coarsely chopped
- Fresh mint leaves (optional, to finish)
Preparation
- Toast the bread
Drizzle the bread slices with extra-virgin olive oil and sprinkle lightly with ground coriander.
Toast in a hot pan or skillet until golden and crisp on both sides, forming a nice crust. Set aside.
- Prepare the ricotta cream
Place the ricotta in a bowl.
Add orange zest (only the orange part—no white pith).
Add a pinch of cinnamon if desired.
Drizzle in the honey and mix gently.
- Add Grana Padano
Grate Grana Padano generously into the ricotta mixture.
Stir until smooth and creamy—the cheese adds depth and umami.
- Prepare the walnuts
Coarsely chop the walnuts with a knife and set aside.
- Assemble the crostoni
Spread the ricotta–Grana Padano cream generously over the warm toasted bread.
- Finish the topping
Sprinkle chopped walnuts on top.
Add a light drizzle of honey.
Finish with a little extra orange zest for freshness.
- Final touch
Add a few fresh mint leaves if you like for aroma and color.
- Serve
Serve immediately while the bread is still warm and crisp.
Serving note
These crostoni are fast, healthy, and deeply satisfying.
Crunchy bread, creamy ricotta, citrus freshness, honeyed sweetness, and the umami depth of Grana Padano come together in a perfectly balanced dish—ideal as a light meal or elegant snack.