Ricotta Crostini

5 from 5 votes

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!

Course Appetizer, Side Dish

Cuisine American, Italian

Keyword Crostini Appetizers, ricotta crostini, Whipped Ricotta

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 192kcal

Author Sue Ringsdorf

Ingredients

For the bread:

10-12 oz. crusty bread - sliced into 14 thin slices
2 Tablespoons olive oil - more if needed
2 cloves garlic

For the ricotta:

15 oz. whole milk ricotta
a drizzle of olive oil and heavy cream
pinch of salt and pepper

The toppings:

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.
Bake bread. 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.
10-12 oz. crusty bread, 2 Tablespoons olive oil
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.
2 cloves garlic
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.
15 oz. whole milk ricotta, a drizzle of olive oil and heavy cream, pinch of salt and pepper
Assemble the crostini. Top each slice of toasted bread with a dollop of the whipped ricotta cheese. Then add the toppings.
* roasted tomatoes and fresh basil
* toasted almonds and honey
* crispy prosciutto and jam
1/2 cup cherry tomatoes, fresh basil, 1/3 cup slivered almonds, 2 Tablespoons honey, 1/3 cup prosciutto, 1/4 cup jam
I also recommend adding some extra salt and pepper to the tops of these along with a drizzle of olive oil!
kosher salt and freshly ground black pepper, extra olive oil
Serve. Serve the ricotta at room temperature for best results.

Video

Notes

We enjoy this appetizer for our Friday Happy Hours along with a Hawaiian Mai Tai or a Swirl Margarita!

Other Topping Ideas:

Sautéed mushrooms
Grilled shrimp
Strips of grilled flank steak
Figs and honey

Nutrition