Crostini with Beans, Ricotta, Honey and Thyme

Print Pin
Servings: 6
Author: Ginger Hultin


  • 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.