Whipped ricotta crostini are crispy toasted baguette slices topped with creamy, velvety whipped ricotta and a little extra topping.
It is one of the easiest appetizers to make, perfect for any occasion and any party format. Serve them at finger food buffet, elegant sit-down dinner, outdoor BBQ, cocktail party and more!
Table Of Contents
What You’ll Love About Whipped Ricotta Crostini
- No-bake and no-cook. Except for toasting the bread.
- Fill the whole tray. With just a few extra ingredients you can create a variety to fill a big tray with different flavors.
- Not only for parties. Ricotta crostini can easily make for dinner, especially with the bonus topping #2.
- Four seasons. Whipped ricotta base is evergreen so you can make it any time of the year and just add a seasonal topping (ideas included)
- The base to add to...or not. Whipped ricotta is so good you can eat with a spoon or use as a dip in and of itself.
- Kids love them too. Well, definitely less than they do sweet ricotta crostini, but some of the savory combos are very well taken!
There are only 4 main ingredients plus a wide variety of mix and match combos.
Step 1: Whipped Ricotta Base
- French Baguette - sliced then grilled or toasted in the oven. You can also use homemade Semolina bread loaves or packaged bread for crostini.
- Ricotta Cheese - fresh ricotta cheese, preferably full fat.
- Parmesan cheese - Parmigiano Reggiano or Grana Padano is the best choice for quality. Since we’re using minimal ingredients so quality makes a huge difference.
- Extra virgin olive oil
- Salt to taste
HOW TO MAKE: drain ricotta from excess liquid, don't skip this if you don't want runny ricotta spread.
Using a food processor or a handheld blender whip drained ricotta with Parmesan cheese. Add extra virgin olive oil, one spoon at a time.
Taste for consistency and flavor. Add more extra virgin olive oil if need and a pinch of salt to taste. Keep in mind the toppings you are going to use since they might be rather salty in and of themselves.
Step 2: Add Assorted Toppings
Whipped ricotta is the base for all crostini. Below you'll find 5 delicious and easy to make toppings, but your imagination is the only limit.
For combos 1, 2 ans 3 5 all you need to do is spread ricotta on the toasted bread and top with the topping of choice.
For combos 4 and 5 you can blend whipped ricotta and topping together or blend only A SMALL PART of whipped ricotta with that topping. This way you can make all 5 combos using the same whipped ricotta spread.
Topping 1: Light & Fresh
Fresh, thinly sliced radishes. They add freshness to crostini both in terms of flavor and visual appeal.
HOW TO MAKE: prepare whipped ricotta and generously smear it on toasted bread, top with thinly sliced radishes and freshly ground pepper to taste.
TRY ALSO: cucumber or raw tips of asparagus.
Topping 2: With a Tang
Sun-dried tomatoes cut in cubes or in this strips. Make sure to drain them from oil or wash and pat dry if using salt-cured tomatoes.
HOW TO MAKE: prepare whipped ricotta and generously smear it on toasted bread. Drain sun-dried tomatoes from oil and cut in cubes or strips. Top crostini.
Alternatively you can directly mix sun-dried tomatoes with whipped ricotta.
TRY ALSO: marinated artichokes. A little milder and hearty: roasted tomatoes, roasted pumpkin or butternut squash.
Topping 3: Creamy Pesto
HOW TO MAKE: Spread crostini with the base whipped ricotta then top with basil pesto and coarsely chopped walnuts.
If you prefer you can mix pesto with whipped ricotta and server it ontop of crostini straight or even as delicious dip for vegetables!
TRY ALSO: easy and ALWAYS bright-green arugula pesto!
Topping 4: Fresh Herbs
HOW TO MAKE: Blend the base whipped ricotta with a mix of fresh herbs like sage, thyme, parsley. Add lemon zest. Spread on toasted bread.
Top with more extra virgin olive oil and thyme.
Topping 5: Arugula & Nuts
Fresh arugula and nuts.
HOW TO MAKE: Blend whipped ricotta with arugula leaves (you can do a full batch or just a small portion). Spread on toasted bread.
Top with coarsely chopped nuts of your choice or cherry tomatoes (remove the seeds and cut in cubes).
TRY ALSO: decorating with cherry tomatoes that pair perfectly with arugula.
PAY ATTENTION: Spread crostini with whipped ricotta just before serving or 10 minutes before. If let sit for too long the moisture from the ricotta will soften the bread loosing it crispiness.
If you know assembled crostini will have to sit for longer than an hour, it might be a good idea to offer your guests to assemble crostini themselves. On a serving tray prepare a bread basket with toasted bread, a bowl with whipped ricotta. In this case you can choose toppings 2 (see the note above), 4 and 5.
BONUS TOPPING 1: anchovies! do NOT use whipped ricotta with it but spread the same crostini toast with unsalted butter. Top with high quality anchovy fillet and a shave of lemon zest. Add to the same platter with ricotta crostini. Delish!
BONUS TOPPING 2: prosciutto or mortadella or even good quality ham. Simply fold the meat on top and bite in. This will easily make for dinner.
How To Store
Ricotta crostini cannot be stored. In fact, it's best to assemble them last just before serving.
Make Ahead
While you do need to assemble ricotta crostini last minute you can still prepare the most part in advance: toast the bread, prepare whipped ricotta and keep refrigerate until ready to assemble crostini, wash-trim-slice-chop the toppings.
When ready to serve you'll only need to put them together which will take 5 minutes flat.
Ricotta is truly one of the most versatile ingredients. If you loved these savory appetizer bites, you'll also love Sweet Ricotta Crostini (that are even easier to make) as a simple dessert or as a snack for kids.
If you need more crostini in your life, try also my easy-cheesy mushroom crostini!
Full Recipe
Whipped Ricotta Crostini With 5 Assorted Toppings
Ingredients
- 1 french baguette , sliced then grilled or toasted in the oven
Whipped Ricotta Base
- 16 oz ricotta cheese , about 450 grams
- ½ cup Parmesan cheese , 50 grams
- 4 tablespoon extra virgin olive oil , start with 1 tablespoon then add more if needed
- salt to taste
Topping 1
- radishes or tips of asparagus
- black pepper to taste
Topping 2
- sun-dried tomatoes or marinated artichokes, roasted tomatoes, roasted pumpkin or butternut squash
Topping 3
- basil pesto or arugula pesto
- walnuts
Topping 4
- parsley
- sage
- thyme
- lemon zest
Topping 5
- fresh arugula
- nuts of your choice or cherry tomatoes
Instructions
Toast The Bread
- Place bread sliced on a baking sheet and toast in a preheated to 375F (180C) oven for 10 minutes. Half through baking time, flip each slice and finish toasting until light golden color. Let cool.
- Alternatively, you can grill the bread.
Prepare Whipped Ricotta
- Drain ricotta from excess liquid. Don't skip this if you don't want runny ricotta spread!
- Using a food processor, handheld blender or a whisk whip ricotta with Parmesan cheese. Add extra virgin olive oil, one spoon at a time.
- Taste for consistency and flavor. Add more extra virgin olive oil if need and a pinch of salt to taste. Keep in mind the toppings you are going to use since they might be rather salty in and of themselves.
Assemble Ricotta Crostini
- Once the bread is completely cool, generously spread each slice with ricotta cheese (for toppings 1, 2, 3). If making topping 4 and 5, set some whipped ricotta aside. Alternatively you can make a whole batch just with toppings 4 or 5.
Topping 1
- Top with thinly sliced radishes or tender tips of asparagus.
Topping 2
- Drain sun-dried tomatoes from oil and cut in cubes or strips. Top crostini.
Topping 3
- Top ricotta crostini with basil or arugula pesto and coarsely chopped walnuts.
- If you prefer you can mix pesto with whipped ricotta and server it ontop of crostini straight or even as delicious dip for vegetables!
Topping 4
- Blend whipped ricotta with a mix of fresh herbs like sage, thyme, parsley. Add lemon zest, well for zestiness. Spread on toasted bread. Top with more extra virgin olive oil and thyme.
Topping 5
- Blend whipped ricotta with arugula leaves (you can do a full batch or just a small portion). Spread on toasted bread.
- Top with coarsely chopped nuts of your choice or cherry tomatoes (remove the seeds and cut in cubes).
Notes
- See the Step By Step Pictures for visual walk-through of the recipe.
- Drain ricotta well before use.
- Pay Attention: Assemble crostini with whipped ricotta just before serving or 10 minutes before. If let sit for too long the moisture from the ricotta will soften the bread loosing it crispiness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Buon Appetito!
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