Be Mine Bruschetta Chicken
with a Ricotta Crostini App & Lava Cake Dessert
- Tree Nuts
- Milk
- Wheat
- Soy
We can’t think of a better way to celebrate Valentine’s Day than with a romantic dinner. That’s why this year, we’re sending everything you need to make a restaurant-worthy three-course meal at home—so you can focus on the great food and company and forget about making reservations. You’ll start with decadent ricotta and hot honey crostini, then serve succulent chicken, lemony asparagus, and bacon mashed potatoes. And for dessert? Gooey, decadent chocolate lava cakes. Whether you break out the special plates and bubbly or enjoy all three courses in your PJs, we guarantee you’ll be feeling’ the love.
Ingredients
12 ounce
Potatoes
4 ounce
Bacon
1 ounce
Walnuts
(Contains: Tree Nuts)
1 unit
Green Herb Blend
6 ounce
Asparagus
1 unit
Lemon
4 ounce
Ricotta Cheese
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
¾ ounce
Hot Honey
1 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
12 ounce
Chicken Cutlets
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Slice baguette crosswise into 8 rounds (16 rounds for 4). Thinly slice chives. Spread out sliced baguette on a baking sheet and drizzle with olive oil. Toast on top rack until golden brown, 5-10 minutes. Add ½ cup ricotta (1 cup for 4) to a small bowl (save any remaining for another use); season with salt and pepper. Spread onto toasted baguette; drizzle with hot honey. Sprinkle with walnuts and half the chives. Serve with your favorite beverage for snacking while you prepare the rest of the meal. TIP: Prefer to serve the crostini with the main course? Toast now and assemble right before serving!
Dice potatoes into ½-inch pieces. Trim and discard woody bottom ends from asparagus. Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in mozzarella, panko, Italian Seasoning, salt, and pepper.
Once crostini are done, carefully remove from sheet. Lightly oil same sheet (or spray with nonstick cooking spray). Pat chicken* dry with paper towels. Season with salt and pepper; place on one side of prepared sheet. Mound mozzarella crust onto tops of chicken, pressing firmly to adhere (no need to coat the undersides). Roast on top rack until crust is lightly browned, 10-15 minutes (you’ll add the asparagus then).
While chicken roasts, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Meanwhile, place bacon* in a large, dry pan over medium-high heat. Cook, turning occasionally, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once potatoes are tender, reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot. Mash with 2 TBSP butter (3 TBSP for 4) until smooth, adding splashes of reserved potato cooking liquid as needed. Roughly chop bacon; add half to potatoes and season with salt and pepper.
Once crust on chicken is lightly browned, remove sheet from oven. Carefully toss asparagus on empty side with a drizzle of olive oil, salt, and pepper. (For 4 servings, leave chicken roasting and add asparagus to a second sheet; roast on middle rack.) Continue roasting until asparagus is tender and chicken is cooked through, 10-12 minutes more. TIP: For a deeply golden crust, broil chicken for the last 2-3 minutes. Meanwhile, zest and quarter lemon (for 4 servings, zest 1 lemon; quarter both). Top asparagus with lemon zest to taste.
Finely dice tomato. Pick parsley leaves from stems; finely chop leaves. In a second small bowl, combine tomato, chopped parsley, remaining chives, juice from half the lemon, and a drizzle of olive oil. Taste and season with salt and pepper.
Divide potatoes, asparagus, and chicken between plates. Top chicken with bruschetta and potatoes with remaining bacon. Serve with remaining lemon wedges on the side. When you’re almost ready for dessert, heat oven to 350 degrees; remove and discard plastic wrapping from thawed lava cakes and place trays on a second baking sheet. Heat in oven until centers are warm and gooey, 10-14 minutes. (Alternately, microwave for 30-45 seconds.) TIP: For extra decadence, top with a scoop of ice cream and your favorite sundae toppings.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the ricotta crostini appetizer with hot honey, calling it "amazing" and "mind-blowingly good" 🍲.
- Ease of prep: Some found it time-consuming with multiple courses, but others enjoyed cooking together for a special occasion.
- Suggestions: Consider adding garlic or herbs to the ricotta, and serve the rich lava cake with vanilla ice cream.
- Portions: Several mentioned the meal was very filling, with some saving the dessert for later.
- Chicken: Some found the chicken dry or bland; try reducing Italian seasoning and adding a sauce.
Reviews from our home cooks
We really enjoyed this meal. The only thing I wasn't really fond of but my boyfriend enjoyed was the Ricotta Crostini App. I just warmed up some garlic butter and slathered that on the toasted bread for my son and I. The lava cake is very chocolaty. Would go best with some ice cream but we didn't have any on hand. Still a great dessert. Great meal overall. Would definitely make again.
The Crostini was wonderful as was the Lava Cake. The chicken was okay. I wouldn't have called this a bruschetta. I should have replaced the parsley with basil and left out the lemon. A little more labor intensive than we would have preferred on Valentine's and too many dishes to clean afterwards.
Almost perfect. Chicken was amazing except needed to be a better Bruschetta, needed a couple more tomatoes, garlic, shallot, balsamic. Crostini was AMAZING, but the lava cake needed a bit more cake and less lava, it was like eating hot fudge and no cake
I thought the crostini was VERY good, and the main dish with bruschetta chicken was sooooooooo delicious. The lava cakes were not my personal favorite, but still overall very good.
Liked the ricotta crostini and gave leftover ricotta I will use. Could not make the bruschetta as no tomato was included and I didn't have any. Should have baked the cake instead of microwaved as it was then a pudding. No recipe card was included so I had one emailed to me.
The bruschetta chicken is one of my favorites, and I loved the crostini as well. We could not believe how delicious and the lava cakes were! Great Valentine's Day meal!
This meal was delicious!!! The crostini with the hot honey was good, chicken was amazing and the asparagus fresh. I can see why the lava cakes are sold out most of the time - it was so rich and gooey! Yum!
Wow, my whole family loved this meal. We served as a late lunch on Superbowl Sunday and everyone absolutely loved everything. My favorite was the chicken, the crispy cheese topping with the fresh bruschetta was just delicious. The lava cakes at the end were very nice too. Great job, Hello Fresh. Winner winner, chicken dinner! 🐔❤️
The ricotta crostini were AMAAAAZING!! So good, i am going to make them again. The dinner was alright but the crostini were definitely the star of the show. The lava cake was obviously great. We topped it with vanilla ice cream.
Esp loved the crostini, and how easy & tasty the lava cake was. I think if the tomatoes were a brighter red tomato, the topping on the chicken would have looked more appealing.
