Creamy Whipped Ricotta Crostini with Roasted Tomatoes and Basil
An easy and elegant appetizer featuring silky whipped ricotta spread on toasted baguette slices, topped with sweet roasted cherry tomatoes and fresh basil. Perfect for quick entertaining or a light snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings (2 crostini per serving) 1x
- Category: Appetizer
- Cuisine: Italian
Ingredients
- 1 cup (8 oz) ricotta cheese, whole milk or part-skim
- 2 cups (about 10 oz) cherry tomatoes, halved
- 1 garlic clove, minced
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 12 slices crusty baguette or Italian bread, about 1/2 inch thick
- Fresh basil leaves, roughly chopped or torn
- Optional: lemon zest for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss halved cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread on baking sheet cut side up.
- Roast tomatoes for 20-25 minutes until soft and slightly caramelized.
- While tomatoes roast, combine ricotta, minced garlic, a pinch of salt, and 1 teaspoon olive oil in a bowl.
- Whip ricotta with a hand mixer or whisk until fluffy and smooth (2-3 minutes with mixer or 5 minutes by hand).
- Slice baguette into 12 slices about 1/2 inch thick. Toast in oven or toaster until golden and crisp, about 5-7 minutes.
- Spread whipped ricotta generously on each toasted slice.
- Top with warm roasted tomatoes and some of their juices.
- Scatter torn fresh basil leaves over the crostini.
- If using, sprinkle lemon zest on top.
- Drizzle a little extra virgin olive oil and add a crack of black pepper.
- Serve immediately while toast is crisp and tomatoes are warm.
Notes
Drain ricotta if watery by placing it in a fine-mesh sieve lined with cheesecloth for 15 minutes before whipping. Avoid overcrowding tomatoes on the baking sheet to ensure roasting instead of steaming. Toast bread just before serving for best crunch. Store whipped ricotta and roasted tomatoes separately in airtight containers in the fridge for up to 2 days. Reheat tomatoes gently; do not reheat ricotta to preserve texture.
Nutrition
- Serving Size: 2 crostini
- Calories: 200
- Fat: 10
- Carbohydrates: 15
- Protein: 8
Keywords: ricotta crostini, whipped ricotta, roasted tomatoes, basil appetizer, easy appetizer, Italian appetizer, crostini recipe, quick appetizer