In our opinion, a perfect appetizer is flavorful, fairly easy to make, and a feast for the eyes. Recently, we received a recipe for ricotta crostini from Huntsville, Alabama-based Lyn’s Gracious Goodness that checks all three boxes. Helmed by LeeLee Wiginton Ray, the restaurant and catering business are known for their thoughtful southern food, serving up fresh and seasonal takes on delicious classics. Here’s how to make LeeLee’s ricotta crostini at home.

LeeLee’s Ricotta Crostini


  • 1 French baguette
  • 4 tbsp. good olive oil
  • 2 cups ricotta cheese
  • 1 cup fresh blueberries
  • 5 small radishes, sliced
  • ½ cup pomegranate seeds
  • ½ English cucumber, sliced
  • 2 tbsp. local honey
  • 1 bunch fresh dill
  • Kosher salt and fresh cracked pepper


Preheat oven to 350 degrees F.

Using a serrated knife, cut the baguette into half-inch-thick slices, on an angle. Place the slices on a sheet pan lined with parchment paper and brush the tops with olive oil, then sprinkle them lightly with kosher salt. Bake for 15 minutes, turning your pan once halfway through cooking time, until the bread is golden on top. Let cool completely.

Spread each crostini with a hearty layer of ricotta cheese, then divide the ricotta-topped crostini into 4 even groups. Top first group with fresh blueberries and drizzle with local honey. Top another group with pomegranate seeds and fresh cracked pepper. Top another group with layered radish slices and sprinkle with kosher salt. For the last group, top with layered cucumber slices, sprinkle with kosher salt, and top with a sprig of fresh dill.

Recipe courtesy of Lyn’s Gracious Goodness in Huntsville, Alabama. Lyn’s Gracious Goodness is featured in The Scout Guide Huntsville.