Easy Blistered Shishito Crostini

Crispy crostini topped with creamy ricotta, blistered shishito peppers, salty prosciutto, and sweet bursts of blackberries and honeycomb create the perfect balance of flavors in every bite. Finished with lemon zest, these elegant and easy-to-make appetizers will be the hit at your next gathering.

Easy & Elegant Shishito Pepper Crostini

Shishito pepper crostini are the best, both easy and high-end, and are the best options for entertaining. The crunch of the toasted bread provides a satisfying crunch, while the creamy ricotta mellows the slight heat of the shishito peppers. Prosciutto slices add a salty, savory element, and fresh blackberries provide a splash of tart sweetness. Bits of honeycomb paired with a sprinkling of sea salt flakes, create a restaurant-quality bite in your kitchen!

Whether you’re hosting a dinner party, brunch, or just a casual happy hour, these crostini will be the hit of the evening. The combination of textures and flavors makes them irresistible, and they come together in just minutes with simple ingredients. Let me show you just how easy your new favorite bite is to make!

Shishito Pepper and Ricotta Crostini Ingredients

Are you like me, and would you be completely content with a meal of nothing but appetizers and nibble boards? I make these quite often while we’re working in the kitchen. Sometimes we can’t break for a proper meal, so we whip up nibble boards with stuff like this.

• Blistered Shishito Peppers
• Crostini
• Ricotta
• Lemon Zest
• Prosciutto
• Black Berries
• Honeycomb
• Sea Salt Flakes

Shishito Pepper Toast

This is another of my follow-on recipes. I’ve already shared with you 4 ways to blister shishito peppers and how easy it is to make crostini.

I’ll make a big tray of this dish right before guests arrive, but I’ll also set out extra so folks can make their own.

How To Assemble Blistered Shishito Pepper Crostini

There is no wrong way to put stuff on Crostini, but I found the following way to be the best for structural integrity (meaning there is less likelihood of stuff falling off). Depending on the size of your crostini, this can be one bite or two.

1. Add the lemon zest to the strained ricotta and mix to combine.
2. Slather on some of the ricotta mixture to each crostini slice, followed by some torn pieces of prosciutto and one of the blistered shishito peppers.
3. Add a blackberry and a bit of the honeycomb. If you have extra lemon zest, sprinkle some on top, and then finish with a light sprinkling of sea salt flakes.

Chef Lori’s Tip on Make Ahead Crostini

MAKE AHEAD CROSTINI: You can make crostini bread a few days before serving. I store mine in an airtight container on the counter for about 7-10 days. If they feel ‘soggy’ or not so crispy, pop them back onto a rimmed baking pan in a 350°F oven for a few minutes.

how to make homemade crostini

Shishito Pepper Crostini Serving Suggestions

As always, you can make these as written below; they will be out of this world. But as I tell folks, play with my recipes and adjust them to your preferences or dietary lifestyle.

• Cheese: Swap the ricotta for mascarpone, smoked cream cheese, or burrata
• Fruit: try peaches, figs, watermelon, cantaloupe, or mangos
• Meat: omit if vegetarian. Try bacon, shaved steak, flank steak, or skirt steak
• Vegan: use whipped tofu for the ricotta, vegan ham, and for the honey aspect, go with agave nectar

Shishito Pepper Crostini FAQs

1. CAN I MAKE THESE AHEAD OF TIME? The individual components? Yes, you can, but I would not assemble them until right before serving.
2. SHOULD THESE BE SERVED HOT OR COLD? Either works, but I would advise using warmed crostini.
3. WHAT DO I DO WITH LEFTOVER SHISHITO PEPPERS? If you have extra (lucky) and you don’t want to make more crostini, they are great in salads, pasta, blended into a cream sauce, stir fries, and so forth.

Blistered Shishito Pepper Crostini Recipe

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Crispy crostini topped with creamy ricotta, blistered shishito peppers, salty prosciutto, and sweet bursts of blackberries and honeycomb create the perfect balance of flavors in every bite. Finished with lemon zest, these elegant and easy-to-make appetizers will be the hit at your next gathering.

• Author: Lori
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: ~20-30 appetizers
• Category: appetizers, crostini, finger foods, party foods, shishito peppers, snacks
• Method: oven, smoker
• Cuisine: appetizers, crostini, finger foods, party foods, shishito peppers, snacks

Ingredients

• 1 pound shishito peppers, blistered and stems removed
• 2 baguettes sliced and made into crostini
• 1 1/2 –2 cups ricotta, drained
• Zest of 1 lemon
• 8–10 slices of prosciutto, torn into pieces
• 1 cup blackberries
• 1 block of honeycomb
• Sea salt flakes

Cook Mode Prevent your screen from going dark

Instructions

1. Add the lemon zest to the ricotta and mix to incorporate.
2. To each crostini slice, slather on ~1 heaping Tablespoon of ricotta followed by some torn prosciutto, and a blistered shishito pepper.
3. Nestle in a blackberry and a bit of honeycomb. Sprinkle with sea salt flakes, and enjoy!

Save For Later!