Whipped Ricotta Crostini

Ingredients

1 french baguette, cut into ½-inch slices

1 cup cherry tomatoes (assorted colors), diced

½ tablespoon olive oil

¼ teaspoon salt

¼ teaspoon ground black pepper

For the whipped ricotta:

1 cup whole milk ricotta

1 tablespoon good quality extra virgin olive oil (plus more for serving)

½ teaspoon honey

1 + ½ tablespoons fresh herbs (such as basil, mint, thyme, oregano, or chives), finely chopped

1 small clove garlic, minced

½ teaspoon salt

¼ teaspoon ground black pepper

Directions

1. Toast the bread. Preheat oven to 350 F. Arrange sliced bread in a single layer on a large half sheet baking pan. Bake for 8-10 minutes until toasted.

2. Combine toppings. In a small bowl, toss to combine tomatoes, olive oil, salt and pepper. Set aside.

3. Make whipped ricotta. In a medium bowl, add ricotta, olive oil, honey, fresh herbs, garlic, salt and pepper. Beat with a hand mixer on medium speed until smooth and creamy, about a minute. You can also blend everything together in a food processor.

4. Assemble crostini. Add a large spoonful of whipped ricotta onto each toasted sliced bread. Top with a spoonful of the tomato mixture.

Note:

You can top this whipped ricotta crostini with whatever toppings that you like. Instead of tomatoes, you can add fruit, grilled vegetables, pitted olives, more fresh herbs, or a drizzle of honey.

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