Whipped Ricotta Crostini

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10 minutes
10 minutes
Whipped Ricotta Crostini

Top toasted slices of French baguettes with creamy herbed whipped ricotta and tomatoes, whipped ricotta crostini is a fancy addition to your brunch menu but will likely be the easiest item! 


1 french baguettecut 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 garlicminced

½ teaspoon salt

¼ teaspoon ground black pepper


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.


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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