In a food processor bowl, combine the ricotta, lemon zest, lemon juice, and grated parmesan. Season with salt and black pepper to taste. Blend until whipped and smooth. Transfer to a serving bowl. Drizzle with hot or regular honey, and garnish with freshly chopped basil.
On a baking pan lined with parchment paper, add the baguette slices in single layer. Drizzle with 1-2 tbsp. olive oil, then broil in the oven 1-2 minutes on each side, until golden and crisp.
In a skillet over medium high heat, drizzle the remaining olive oil to heat up. Add the cherry tomatoes and season with salt. Sauté for 3-4 minutes, until slightly charred.
Serve the lemon ricotta dip with the charred tomatoes and crostini.
Enjoy with Klarbrunn Cherry Lime Sparkling Water for a complementary refreshment!
