As I start obsessing over what I’m going to serve to my wine club when I host this June, I’m brainstorming quick and easy recipes I can make for a crowd when I’ve got….30 minutes between getting home from work and when folks start arriving at my house. I want an app that can be out to grab, a simple dinner that people can serve themselves, and then a fruity, summer dessert. I think this Crostini with Beans, Ricotta, Honey and Thyme is the perfect appetizer for a wine event.
Did you know that 20% of the alcohol you drink can get absorbed straight through the stomach, heading to the liver for processing more quickly than any nutrients absorbed lower down in the small intestine? Studies have shown that when people drink on an empty stomach, they’ll eat up to 25% MORE at the next meal so make sure to drink with something in your stomach to help balance your appetite and blood sugar. This Crostini with Beans, Ricotta, Honey and Thyme appetizer offers carbohydrate, fat, and protein in one bite for a very complete little snack.
What I really like about Crostini with Beans, Ricotta, Honey and Thyme is that the flavors are balanced. The fat in the ricotta and olive oil are supported with bright acidity from the lemon and balanced with sweetness from the honey. Hearty beans add structure and salt makes the flavor combos pop. Using fresh thyme adds an unexpected summer flair that I think will be really fun to pair with wine.
I hope you enjoy this recipe for Crostini with Beans, Ricotta, Honey and Thyme and if you need other simple apps, check out my Garden Cherry Tomato Bruschetta, Smokey Black Bean Pineapple Salsa, and Spicy Vegetarian Fresh Rolls.
- 1 can Great Northern beans
- 1/2 one large fresh lemon (juiced)
- 1 1/2 teaspoons sea salt (divided)
- 1/2 teaspoon freshly ground black pepper (divided)
- 1 sourdough baguette (cut diagonally into 18 quarter-inch slices)
- 1/4 cup extra-virgin olive oil (divided)
- 8 ounces ricotta cheese
- 3 Tablespoons honey
- Fresh or dried thyme for garnish
- Drain and rinse beans then place in a saucepan with 1 teaspoon olive oil and cook on medium heat for 5-6 minutes. Place beans in a small mixing bowl and mash with a fork, leaving some beans whole for texture. Add lemon juice, 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Preheat broiler to high with oven rack in highest position. Arrange baguette slices in a single layer on a baking sheet and drizzle evenly with 2 Tablespoons oil. Broil until just golden brown on the edges, about 1-2 minutes. When crostini are cool, top each with a heaping tablespoon of ricotta and then the same amount of the bean mixture. Drizzle with remaining olive oil and then honey. Sprinkle with remaining 1/2 teaspoon of salt, 1/4 teaspoon black pepper, and garnish with thyme.
Ginger Hultin,MS, RD, CSO
Thanks for visiting! If you’re like me: obsessed with eating, wine, going out and traveling, you’re in the right place. Champagne Nutrition® LLC is a Registered Dietitian-run concierge virtual practice helping clients look and feel better. On this blog, you’ll ﬁnd cocktails, mocktails, and plant-based recipes that are easy to make quickly at home and pack for leftovers on your adventures.