Whipped Ricotta Crostini

Whipped ricotta crostini is such an easy appetizer, yet looks super fancy! The combination of roasted tomatoes and creamy ricotta cheese makes for the perfect bite. Not to mention, the crunchy baguette slices add tons of texture too! Believe me, they're a total crowd pleaser.

Prep Time10

Cook Time40

Total Time50

Course: Appetizer

Cuisine: American, Italian

Keyword: easy appetizers, ricotta bruschetta, tomato crostini, whipped ricotta crostini

Servings: people

Calories: 386kcal

Equipment

1 9x9 baking dish
1 serrated knife (for slicing baguette)
1 microplane (for zesting lemon)
1 food processor
1 piping bag (for piping ricotta)

Ingredients

For the roasted tomatoes:

24 oz container cherry tomatoes (I used a medley)
3 tbsp honey
3 tbsp red wine vinegar
5 cloves fresh garlic (peeled and chopped)
1 tsp salt
1/2 tsp pepper

For the bread:

1 baguette
3-4 tbsp olive oil
1 tsp garlic salt

For the whipped ricotta:

1 1/2 cups whole milk ricotta
2 tbsp lemon zest (from one lemon)
2 tbsp olive oil
1 tsp salt
1/2 tsp pepper
fresh basil (for garnish)

Instructions

Preheat the oven to 350 degrees F.
In a 9x9 baking dish, add the cherry tomatoes, honey, red wine vinegar, chopped garlic, olive oil and salt and pepper. Toss to coat.
Bake the tomatoes for 35-40 minutes or until the tomatoes have bursted and released their liquid.
While the tomatoes are roasting, slice the baguette into 1/2 inch slices and arrange them in a single layer on a parchment lined baking sheet.
Drizzle the slices of bread with a little olive oil, then sprinkle with garlic salt and add them to the oven with the tomatoes for 15 minutes or until they're golden brown.
In the bowl of a food processor, combine ricotta with lemon zest, olive oil and salt. Whip ricotta until the mixture is creamy.
Let the tomatoes and bread cool to room temperature for 10 minutes before assembling.
You can transfer the ricotta mixture to a pastry bag and pipe, or use the back of a spoon to spread the whipped ricotta on each piece of crunchy crostini.
Place the tomatoes on top of the ricotta and spoon on some of the juices from the baking dish as well. Garnish with fresh basil and an extra sprinkle of salt on top.

Nutrition