Hot Honey Ricotta Garlic Bread (Print)

Golden crusty bread with creamy ricotta spread finished with spicy honey

# Components:

→ 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

→ 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 mixing bowl, combine ricotta, softened butter, minced garlic, Parmesan, parsley, salt, and black pepper. Mix until smooth and well incorporated.
04 - Evenly distribute the ricotta-garlic mixture over both bread halves.
05 - Bake for 12 to 15 minutes, or until the bread is toasted and the topping is lightly golden.
06 - In a small saucepan over low heat, combine honey and red pepper flakes. Warm gently for 2 to 3 minutes, stirring occasionally without boiling. 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 looks like you spent hours in the kitchen when it's genuinely ready in half an hour.
  • The contrast between creamy ricotta, crispy bread, and that sweet-spicy honey drizzle is genuinely addictive.
  • Everyone goes for seconds, and you'll find yourself making it for every gathering.
02 -
  • Don't skip the cooling step after baking—I learned this the hard way when I drizzled hot honey on piping hot bread and watched it just slide right off.
  • Make sure your ricotta mixture is well-mixed before spreading; lumps of ricotta and clumps of garlic look unfinished, even if they taste fine.
03 -
  • Let your butter come to room temperature before mixing—cold butter fights with the ricotta and creates lumps instead of a smooth spread.
  • The moment the bread comes out of the oven, the ricotta is still setting; that 2-minute rest makes slicing cleaner and the texture better.
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