Pistachio and Date Ricotta Crostini

Total Time

Prep: 20 min. Bake: 15 min.


3 dozen

Updated: Nov. 08, 2023
My husband and I regularly have date night at home where we make a four-course meal. For appetizers, I like to keep things simple but dressed up. I’ve found that making a special appetizer helps transform the atmosphere into a fancy meal. We’ve grown to really cherish these long and luxurious evenings together in our living room. Fresh figs can be used instead of dates if that's what you have on hand! —Kristin Bowers, Gilbert, Arizona
Pistachio and Date Ricotta Crostini Recipe photo by Taste of Home


  • 36 slices French bread baguette (1/4 inch thick)
  • 2 tablespoons olive oil
  • 1/8 teaspoon plus 1/4 teaspoon salt, divided
  • 1 cup whole-milk ricotta cheese
  • 4 ounces cream cheese, softened
  • 3 tablespoons honey, divided
  • 4 teaspoons grated lemon zest, divided
  • 10 pitted medjool dates, chopped (about 1-1/2 cups)
  • 1/2 cup shelled pistachios, finely chopped


  1. Preheat oven to 400°. Place bread slices on a large ungreased baking sheet. Brush tops with olive oil and sprinkle with 1/8 teaspoon salt. Bake until golden brown, 12-15 minutes. Cool on baking sheet.
  2. Meanwhile, place ricotta, cream cheese, 2 tablespoons honey, 2 teaspoon zest and remaining 1/4 teaspoon salt in a food processor; process until almost smooth. Spread mixture over bread slices. Top with dates and pistachios. Drizzle with remaining 1 tablespoon honey and 2 teaspoons zest. Serve immediately.

Nutrition Facts

1 piece: 57 calories, 3g fat (1g saturated fat), 6mg cholesterol, 74mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 1g protein.