Whipped Ricotta Toast Crostini with Roasted Tomatoes
Description
This elegant appetizer is creamy, tangy, and bursting with flavor. Silky whipped ricotta spreads luxuriously on toasted crostini, while sweet roasted cherry tomatoes add a concentrated, caramelized punch. Finished with fresh herbs, a drizzle of olive oil, and a hint of balsamic, it’s perfect for parties, brunch, or a light snack.
The contrast of creamy cheese, sweet-tart tomatoes, and crunchy toast makes every bite irresistible.
Ingredients
For the roasted tomatoes:
2 cups cherry or grape tomatoes, halved
2 tbsp extra virgin olive oil
1 tsp sea salt
½ tsp black pepper
1 tsp dried oregano or thyme
For the whipped ricotta:
1 cup ricotta cheese (whole milk recommended)
2 tbsp cream or milk (optional, for extra creaminess)
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
For the crostini:
1 baguette, sliced into ½-inch rounds
1–2 tbsp olive oil for brushing
Garnish (optional but recommended):
Fresh basil or microgreens
Balsamic glaze or reduction
Lemon zest
Instructions
1. Roast the Tomatoes
Preheat oven to 400°F (200°C).
Toss the halved tomatoes with olive oil, salt, pepper, and dried herbs.
Spread on a baking sheet lined with parchment paper.
Roast for 20–25 minutes, until tomatoes are softened, slightly caramelized, and fragrant.
2. Make the Whipped Ricotta
Place ricotta, cream (if using), olive oil, salt, and pepper in a food processor or blender.
Blend for 1–2 minutes until smooth, fluffy, and creamy.
Taste and adjust seasoning if needed.
3. Prepare the Crostini
Preheat oven to 375°F (190°C) if not already on.
Brush baguette slices with olive oil.
Toast for 8–10 minutes, turning once halfway, until golden brown and crisp.
4. Assemble the Crostini
Spread a generous layer of whipped ricotta on each toasted slice.
Top with roasted tomatoes.
Garnish with fresh basil, a drizzle of olive oil, balsamic glaze, and a sprinkle of lemon zest if desired.
5. Serve
Serve immediately while crostini are crisp. This recipe makes about 12–16 crostini, depending on the baguette size.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 25 minutes (tomatoes) + 10 minutes (crostini)
Total Time: 40–45 minutes
Nutrition Estimate (per crostini)
Calories: 120–150 kcal
Protein: 5–6 g
Fat: 6–8 g
Carbs: 12–14 g
Fiber: 1 g
Common Questions & Answers
Q1: Can I use store-bought ricotta or homemade?
A: Both work! Whole milk ricotta gives the creamiest texture. If store-bought ricotta is watery, drain it in a fine mesh sieve for 10–15 minutes.
Q2: Can I make this ahead of time?
A: You can roast tomatoes and whip ricotta up to 1 day in advance. Toast crostini just before serving to keep them crisp.
Q3: Can I use other bread instead of baguette?
A: Yes, sourdough or ciabatta slices work beautifully. Just ensure they’re sliced thinly enough to crisp.
Q4: Any vegetarian variations?
A: This recipe is already vegetarian. Add a drizzle of pesto or sprinkle of toasted pine nuts for extra flavor.
Q5: How do I make it vegan?
A: Use plant-based ricotta (like almond or cashew ricotta) and ensure the bread is vegan-friendly.