Ricotta Crostini
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Ricotta Crostini is the perfect savory appetizer for your next get-together. This recipe is simple to make, a real crowd-pleaser, and great served at room temperature!
Make these Bacon Wrapped Jalapeño Poppers next!
Crostini Appetizers
I love making these appetizers for so many reasons. They are 1) easily customizable, 2) a great way to use up leftover bread, and 3) delicious for a snack or a main course (along with a couple of sides)!
Since I almost always have an extra loaf of Chewy French Bread in the freezer, I normally use it for crostini. However, you could use any crusty bread you prefer for this recipe.
In addition to the bread, the ricotta is the other key ingredient for this crostini recipe. Using a food processor to whip the ricotta is the easiest way to get it light and fluffy, but you could also use a bowl and a whisk to whip it.
Ingredients needed for Ricotta Crostini
This appetizer recipe requires very few ingredients, which is why I love it so much. Very simple to make and impressive too.
- Crusty Bread – I love using my Chewy French Bread for this recipe, but any store bought crusty bread will work just fine.
- Olive Oil – You’ll need a bit for the bread and a drizzle on both the cherry tomatoes and the ricotta cheese.
- Garlic – One or two large cloves are required here. Don’t skimp and use garlic powder.
- Ricotta Cheese – I prefer using the whole milk version for extra creaminess.
- Toppings – Cherry tomatoes and fresh basil, almonds and honey, and jam and prosciutto.
- Salt and Pepper – As usual, I prefer using kosher salt and freshly ground black pepper! 😀
How to make Ricotta Crostini:
Step 1
Prep the bread. Using a serrated edge knife, slice the bread into 14 (or so) thin slices. Make sure you use a nice crusty bread that holds up well to toppings.
Pour some olive oil into a small dish, and lightly brush it on both sides of the bread. Lay it on a parchment covered baking sheet. Bake until golden brown, and then flip and repeat on the other side.
Step 2
Add garlic. When bread is browned, take the peeled garlic clove and rub it on one side of the bread. This will infuse the garlic flavor into the bread.
Step 3
Prep the toppings. Meanwhile, prep the toppings.
- Place cherry tomatoes on a baking sheet and add a small drizzle of olive oil, and some salt and pepper. Bake until the tomatoes are bursting and slightly browned. I often use my broiler for this to speed up the process.
- Crisp up the prosciutto in a small pan over medium-high heat.
- Toast some almonds in a pan until fragrant and browned.
- Prep other toppings as desired.
Step 4
Whip the ricotta cheese. Spoon the ricotta into a small food processor. Then add a drizzle of olive oil, a tablespoon of heavy cream, and some garlic powder, salt, and pepper. Start the food processor and whip until creamy.
Step 5
Assemble the crostini. Top each slice of toasted bread with a dollop of the whipped ricotta cheese. Then add the toppings.
I also recommend adding some extra salt and pepper to the tops of these along with a drizzle of olive oil!
Step 6
Serve. Serve the ricotta at room temperature for best results.
We enjoy this appetizer for our Friday Happy Hours along with a Hawaiian Mai Tai or a Swirl Margarita!
Optional Toppings:
In addition to the toppings listed, you could add some other flavors to this appetizer.
- Sautéed mushrooms
- Grilled shrimp
- Strips of grilled flank steak
- Figs and honey
There are so many different variations you could consider for this recipe. Go ahead and play around with different flavor combinations.
Other Appetizers:
Here are a few of my other favorite appetizers for you to try next.
Enjoy!
Make this appetizer next: Classic Deviled Eggs
xoxo ~Sue
Ricotta Crostini
Ingredients
- 10-12 oz. crusty bread – sliced into 14 thin slices
- 2 Tablespoons olive oil – more if needed
- 2 cloves garlic
- 15 oz. Whole Milk Ricotta
- 1/2 cup cherry tomatoes
- fresh basil
- 1/3 cup slivered almonds
- 2 Tablespoons honey – or more
- 1/3 cup prosciutto
- 1/4 cup jam
- kosher salt and freshly ground black pepper
- extra olive oil – to serve
Instructions
- Prep the bread. Using a serrated edge knife, slice the bread into 14 (or so) thin slices. Make sure you use a nice crusty bread that holds up well to toppings.
- Pour some olive oil into a small dish, and lightly brush it on both sides of the bread. Lay it on a parchment covered baking sheet. Bake until golden brown, and then flip and repeat on the other side.
- Add garlic. When bread is browned, take the peeled garlic clove and rub it on one side of the bread. This will infuse the garlic flavor into the bread.
- Prep the toppings. Meanwhile, prep the toppings.Place cherry tomatoes on a baking sheet and add a small drizzle of olive oil, and some salt and pepper. *Bake until the tomatoes are bursting and slightly browned. I often use my broiler for this to speed up the process.*Crisp up the prosciutto in a small pan over medium-high heat.*Toast some almonds in a pan until fragrant and browned.Prep other toppings as desired.
- Whip the ricotta cheese. Spoon the ricotta into a small food processor. Then add a drizzle of olive oil, a tablespoon of heavy cream, and some garlic powder, salt, and pepper. Start the food processor and whip until creamy.
- Assemble the crostini. Top each slice of toasted bread with a dollop of the whipped ricotta cheese. Then add the toppings.* roasted tomatoes and and fresh basil* toasted almonds and honey* crispy prosciutto and jam
- I also recommend adding some extra salt and pepper to the tops of these along with a drizzle of olive oil!
- Serve. Serve the ricotta at room temperature for best results.
Video
Notes
- Sautéed mushrooms
- Grilled shrimp
- Strips of grilled flank steak
- Figs and honey
Sue, these are AMAZING! My absolute favorite was the honey and almonds! I agree with Michelle – eat a few and call it dinner!
Ahh thanks! I’m so glad you enjoyed them, Cathy!
Ok. As I reach 50, I am realizing Cheese is not my friend but, when Suebeehomemaker makes something you have to try it.
Not only did I try, I had a second one. 😍I am not much of a tomato girl either. I eat tomatoes in soups, BUT, when I took a bite I was like, Sue, what did you do to the tomatoes? She said I roasted them!! Oh my, I am a new fan of tomatoes. This is a great appetizer or just eat several and call it dinner!!
Oh, thank you Michelle! I’m so glad you enjoyed this appetizer. Roasted tomatoes are the key! 🙂
Made these the other night and since we are sheltering at home just my husband and I, we may have eaten more than our fair share! Can’t wait to share these with others at my next get together hopefully this summer!
It’s a great snack for all the parties…when they start happening again. Glad you enjoyed them as a small party of two, Katelynn!
This recipe is awesome! My pro tip is to pair with Chewy French Bread as it is amazing and much better than store bought.
I did notice a typo in this post. My countertop should be our countertop……Can I get some support on this??