Food

Ricotta, Honey & Provolone Crostini

Frankies Spuntino is a cozy Italian restaurant in the West Village, owned by two guys named Frank. All their food is rich and delicious (our favorites include the meatball sandwich and cavatelli with sausage), but the secret star of the menu are these Ricotta, Honey & Provolone Crostini. THEY ARE JUST SO GOOD. So! I’ve been trying to reverse engineer them so we can make them at home…
Here’s what I’ve come up with…

Ricotta, Honey & Provolone Crostini
Cut a crusty baguette into slices on an angle. Toast in a toaster oven for a few minutes until warm and crispy. Then top with a healthy dollop of good-quality fresh ricotta, a drizzle of honey and a couple pieces of provolone cut into sticks.
Thoughts? Any other tips? Wouldn’t they be great to set out when friends come over? Just add some white wine and Prosciutto slices and you’re good to go.

P.S. More fun food posts

(Photos by Julia Robbs for Cup of Jo)

  1. I stopped by Frankies while I was in NYC this weekend- Great Recommendation- and your right- the Ricotta and Honey cannot be beat! Next time I will order more than one :) The cannellini bean and escarole soup was also amazing. Thanks!

  2. They have a Frankies where I used to live in Carroll Gardens. I definitely will go and try it when coming back to New York next time!

  3. One of my go-to wine bars has a wonderful burratta bruschetta: a crunchy baguette sliced and lighted toasted topped with burratta (harder to find but sooo good), a tiny drizzle of truffle oil, and a twist of pepper. AMAZING. I have replicated at home, and it is wonderful. This one looks delicious too, and I can’t wait to try it!

  4. maybe add some olive oil before you toast those bad boys. sounds amazing!

  5. My boyfriend makes these…when in season grilled peaches are a delicious addition!

  6. Yes! I totally snuck to Frankies on Saturday by myself and gorged on the ricotta/honey crostini and the cavatelli! I practically hugged the empty plates before I left!

  7. I do a similar with crustini, mascarpone and honey. Special treat, I bring out the Sea Salt Dark Chocolate Carmel (Stonewall) – so simple, yet elegant and satisfying.

  8. Thank you so much for this post. I love this place, and I have such good memories eating this exact dish! :)

  9. love frankies! a friend of mine has been trying to replicate their surprisingly delicious tuna sandwich for years.

  10. Mmmm. I just pigged out (no, really, I did) on noodles with broccoli, beans & peanut sauce (might be that time of the month; needed comfort food), but now I want all of that up there, too. Gonna have to try to make it sometime. I like anything on bread, it seems. :)
    http://muffeeeeeeee.blogspot.com/

  11. jm says...

    This looks so amazing! yum!

  12. When making crostini, I always season the bread slices with good olive oil, fresh cracked pepper & a sprinkle of kosher salt before baking until golden brown. I think it makes a big difference in terms of flavor with minimal work required. My kind of cooking!
    XOXO, Stella
    http://www.theheartsdlite.com

  13. When making crostini, I always season the bread slices with good olive oil, fresh cracked pepper & a sprinkle of kosher salt before baking until golden brown. I think it makes a big difference in terms of flavor with minimal work required. My kind of cooking!
    XOXO, Stella
    http://www.theheartsdlite.com

  14. These sound mouthwatering and so creamy…I’ve always loved combining something sweet and salty! The restaurant looks really neat too.

  15. In the photos it seems that there is some ground pepper, so I think that you could squash and stir ricotta with pepper to have something more like cream. And then you could play with different kind of honey (even if in the photo it looks very clear, so I think it is acacia honey).
    Sorry for my poor english but I am Italian.

  16. Look at you being all chef-like! These sound fabulous!

  17. These sound amazing (and what a cute restaurant!). I love your suggestion of adding wine and provolone for a casual get together with friends. Perfect for fall/winter when all I want is CAAARRRBS.

    http://www.fullbellywornsoles.com

  18. yes unless your friends are gluten free and vegan! ugh. always a kicker.
    though on a side note i love frankie’s and hit up the one in carroll gardens as often as i can….

  19. The Frankies cookbook is one of my husbands favourites. Everything he has made from it has been amazing. I will be making these this weekend for sure!
    xo Emma
    http://strollingthecityinheels.com
    **Skinny Sweats Giveaway on the blog!!!

  20. This is the second post I’ve seen today that mentions honey…maybe it’s a sign? :)

  21. Wow this looks amazing.

    Sofia

    stylishlyinlove.blogspot.com

  22. Love this combination. It’s worth a couple rounds of experimenting to get it right!

    Frankies is also on 470 Court Street for all you Brooklynites. :)

  23. Mix in salt or possibly pepper to the ricotta. I have recreated something similar from SPQR in SF and i found that the ricotta had been probably doctored up a bit with EVOO and S&P first.

  24. Oh my god this looks so good! I never knew how good honey and cheese tasted together. I had it in brazil and my mind was blown! Not sure what it was exactly but it was something like halloumi!

    themacaronaddict.blogspot.co.uk

  25. Just found your blog by misstyping something on google and i freakin love it!! Might become a new fav of mine!!

  26. Dairy, Carbs, and Sugar? I can get on board with that! Love the idea of pairing it with salty prociutto and a glass of wine. Yum :)

  27. That place looks amazing and those Crostinis…YUM!!

  28. Ricotta & honey is also awesome with crushed pistachio nuts – yum!

  29. That sounds amazing! Do you take all of these pictures for your blog?? They are wonderful!

  30. I bet putting some olive oil on the bread before you toast it would make it even richer and more delicious. I’m saving this recipe! Yummm.

  31. I need to go back to this restaurant – the one time I was there not only was the food delicious, but I saw John Slatterly outside and Kim Gordon inside!

  32. YUM! I make these at home sometimes, and put a little thyme on it as wel. Instead of provolone, I use a semihard goatcheese (provolone isn’t always available here). Oh cheese….♥

  33. Crusty bread, cheese, just the idea of prosciutto — you’re making my mouth water!

  34. This is one of my fave restaurants, the grilled squid is on another level.
    The crostinis are also super yummy and delicious.
    xo Quinn

    Quinn Cooper Style

  35. Honey with ricotta is a happy combination for me. I love it. I haven’t had it with provolone on top though.

  36. Lana, where is this place Wine Tap?

    • I’m a Midwest girl, Shruti, and it’s in Belleville, Il. If you are ever in the area, (close to St Louis!) it’s delicious!
      http://www.thewinetapbelleville.com/

  37. they sound ah-mazing! there is nothing like that fresh dipped ricotta from whole foods. maybe a whisp of fresh ground pepper?

    • Yup, I think a twist of fresh ground pepper would be a fantastic cut into the sweetness of the honey and creamy ricotta!

      Here in LA, I had this amazing bruschetta with burrata at Osteria Mozza that made me go absolutely nuts. A few days later, the LA Times published a recipe for bruschetta with burrata and radicchio marmalade- its ingredients were spot on with what I was able to identify at Mozza! Dreams do come true.

    • raddicchio marmalade?!?! that is a recipe i need!

  38. Did you mean pecoroni? Because you put provolone, which is really melty and gooey when hot. One of my favorite appetizers in the world is at a restaurant called The Wine Tap. It’s a pear, gorgonzola and honey tart. It’s sex on a fork!

    • Oh my gosh, pear, gorgonzola and honey tart! That sounds incredible.

    • They really are, Jocy. I can make a meal out of an order of those and a bottle of chilled white wine. :)

  39. Did you mean pecoroni? Because you put provolone, which is really melty and gooey when hot. One of my favorite appetizers in the world is at a restaurant called The Wine Tap. It’s a pear, gorgonzola and honey tart. It’s sex on a fork!

    • Are my eyes playing tricks on me, or did the original post say pecorino?

  40. Those look and sound so delicious!