Hot Honey Ricotta Garlic Bread

My kitchen smelled like garlic and butter the first time I created this hot honey ricotta garlic bread, and honestly, I wasn't even planning to make it. I'd pulled out ricotta for a pasta dish that fell through, had half a baguette going stale, and decided to wing it with what felt right. That spontaneous moment turned into something I make constantly now, especially when I want to impress without the fuss.

I made this for my roommate last year when she came home stressed about work, and watching her face light up after that first bite reminded me why cooking matters. She went quiet for a moment, then asked if I could teach her how to make it, and that's when I realized this recipe had become something we'd both be making for years to come.

Ingredients

• 1 large French baguette, halved lengthwise: Look for one that's crusty on the outside but still has some give when you squeeze it gently, because that's the sweet spot for toasting.
• 1 cup whole-milk ricotta cheese: Don't grab the part-skim version or it'll taste thin; whole milk ricotta is creamier and worth the small difference.
• 2 tablespoons unsalted butter, softened: Pull it out of the fridge 10 minutes before you start so it blends seamlessly with the ricotta without any lumps.
• 3 cloves garlic, finely minced: Use fresh garlic, not jarred, because the flavor difference is night and day when it's just a supporting player in a rich spread.
• 1/4 cup freshly grated Parmesan cheese: Grate it yourself from a block if you can; the pre-grated stuff has anti-caking agents that make it sit weird in the mixture.
• 2 tablespoons fresh parsley, finely chopped: This adds a bright, grassy note that keeps the whole thing from feeling heavy.
• 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper: Season as you go, tasting the spread before it hits the oven so you can adjust.
• Zest of 1 lemon (optional): I skip it sometimes when I'm lazy, but when I remember to add it, the citrus cuts through the richness in the best way.
• 1/4 cup honey: Use something decent here because you're tasting it directly; thin honey feels cheaper than it actually is.
• 1 teaspoon hot sauce: Sriracha works beautifully, but sriracha mayo or even a dash of Frank's RedHot changes the flavor profile in interesting ways.
• 1/2 teaspoon red pepper flakes: These add texture and a lingering warmth that builds as you eat.

Instructions

Fire up your oven and prep:

Preheat to 400°F and line a baking sheet with parchment paper so the bottoms don't stick or scorch. This step takes barely two minutes but changes everything about the final result.

Build the ricotta mixture:

In a bowl, combine ricotta, softened butter, minced garlic, Parmesan, parsley, salt, pepper, and lemon zest if you're using it. Stir until it looks like a creamy, cohesive spread with no lumps of butter floating around.

Spread it on:

Place your baguette halves cut-side up on the sheet and spread the ricotta mixture evenly across both pieces. I use an offset spatula for this, but honestly a regular butter knife works fine.

Toast until golden:

Bake for 12 to 15 minutes, checking around the 12-minute mark because ovens vary and you want the cheese just barely golden, not brown. The bread edges should start crisping up while the spread gets warm and slightly darker on top.

Make the hot honey magic:

While the bread bakes, warm honey in a small saucepan over low heat for about a minute, then stir in hot sauce and red pepper flakes. Don't boil it; you're just warming the honey so it flows easily and the flavors meld.

Finish strong:

Pull the bread out of the oven and immediately drizzle the hot honey generously over both halves while everything is still warm. The heat helps it soak in a bit instead of just sitting on top.

Slice and serve:

Cut into pieces and get it to the table while the bread is still warm and crispy. This moment matters because cold ricotta garlic bread loses its whole vibe.

Save

There was this moment at a small gathering last month when someone stopped mid-conversation to ask about this bread, and I realized it had become the thing people ask me to bring. It's one of those rare recipes that feels both effortless and impressive, which is exactly what I want in my kitchen repertoire.

Why This Combination Works So Well

Ricotta is naturally mild and creamy, which means it plays well with bold flavors without overpowering them. The garlic and Parmesan add savory depth, the honey brings sweetness, and the hot sauce creates this bridge between them all. It's the kind of flavor balance that makes people pause and try to figure out what they're tasting, then give up and just enjoy it.

Variations Worth Trying

This recipe is actually a jumping-off point more than a rulebook. I've added crispy pancetta bits, roasted red peppers, caramelized onions, and even a sprinkle of toasted pine nuts depending on what I had around. Some nights I use sourdough instead of a baguette, and other times I swear by ciabatta for its slightly sweet undertone.

Serving and Storage Tips

Serve this warm, ideally within a few minutes of pulling it from the oven when the bread is still crispy and the spread hasn't cooled and firmed up. If you have leftovers, you can rewarm slices in a 300°F oven for a few minutes, though honestly this doesn't last long enough to worry about storage.

• Make the ricotta spread up to a day ahead and refrigerate it, then spread and bake when you're ready to eat.
• The hot honey keeps for weeks in a jar, so make extra and drizzle it over cheese boards, pizza, or even vanilla ice cream if you're feeling adventurous.
• Cut your baguette in half lengthwise with a serrated knife and use a gentle sawing motion instead of pressing down, which crushes the crumb unnecessarily.

Save

This recipe lives in that sweet spot where it's simple enough to make on a random Thursday but feels special enough to serve to people you want to impress. That's the whole point, really.

Recipe FAQs

→ What makes hot honey ricotta garlic bread special?

The combination of creamy ricotta-garlic spread with spicy-sweet hot honey creates layers of flavor—savory, rich, and slightly sweet with a gentle heat that lingers.

→ Can I make this ahead of time?

Prepare the ricotta spread up to 24 hours in advance and store refrigerated. Bake fresh when ready to serve for the crispest texture.

→ What type of bread works best?

French baguette provides the ideal crispy exterior and soft interior. Sourdough or ciabatta are excellent alternatives with their own distinct textures.

→ How can I adjust the spice level?

Control the heat by varying the hot sauce amount or red pepper flakes in the honey. Start with less—you can always add more spice after drizzling.

→ What pairs well with this appetizer?

Serve alongside a crisp white wine like Sauvignon Blanc, fresh salads, or as part of an Italian-inspired spread with antipasti and charcuterie.

→ Can I use store-bought hot honey?

Absolutely—store-bought hot honey works perfectly if you want to save time. Making it yourself allows complete control over the spice balance.