Hot Honey Ricotta Garlic Bread (Printable)

Golden toasted bread with creamy ricotta spread and spicy-sweet honey glaze

# What You Need:

→ Bread

01 - 1 loaf French bread, approximately 12 inches

→ Ricotta-Garlic Spread

02 - 1 cup whole-milk ricotta cheese
03 - 2 tablespoons unsalted butter, softened
04 - 3 cloves garlic, finely minced
05 - 1/4 cup grated Parmesan cheese
06 - 2 tablespoons fresh parsley, chopped
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper

→ Hot Honey

09 - 1/4 cup honey
10 - 1 teaspoon red pepper flakes, adjustable to taste

→ Garnish

11 - Extra chopped parsley, optional

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Slice the French bread in half lengthwise and place both halves cut-side up on the prepared baking sheet.
03 - In a medium bowl, combine ricotta, softened butter, minced garlic, Parmesan, parsley, salt, and black pepper. Mix until smooth and well incorporated.
04 - Evenly spread the ricotta-garlic mixture over both bread halves.
05 - Bake for 12 to 15 minutes, or until the bread is golden and the topping is lightly browned.
06 - In a small saucepan over low heat, combine honey and red pepper flakes. Warm gently for 2 to 3 minutes, stirring occasionally without allowing the mixture to boil. Remove from heat and allow to infuse while the bread bakes.
07 - Remove bread from oven and cool for 2 minutes. Slice into individual pieces.
08 - Drizzle generously with hot honey. Garnish with extra parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but you'll have it ready faster than delivery would arrive.
  • The hot honey finish is the kind of detail that makes people ask for the recipe before they've even finished chewing.
  • It bridges comfort food and sophistication without asking you to choose between them.
02 -
  • If your ricotta mixture sits at room temperature too long, it can start to separate; keep it cool and use it as soon as it's mixed.
  • The bread will continue to firm up as it cools, so pulling it out when it still looks slightly underbaked actually gives you the best texture.
03 -
  • Mince your garlic as fine as you can; it'll distribute more evenly and won't leave harsh bits of raw garlic in any single bite.
  • Use parchment paper on your baking sheet so the bottom of the bread gets gentle, even heat without sticking or burning.
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