Lemon ricotta spread piped on top of toasted baguette slices and topped with a variety of garnishes. These whipped ricotta crostini are the perfect appetizer for a dinner party and are sure to please a crowd.
Why You'll Love This Recipe
Easy appetizer - this ricotta toast appetizer is so simple and comes together in just 15 minutes. The toppings can be store-bought to make this as simple as can be. If you'd like to make it more simple, just choose one topping and call it a day.
Choose your own adventure - guests can choose from a variety of toppings to add to their crostini, allowing them to have a different flavor at each pass of the party spread.
Flavors - each suggested topping to go on the whipped ricotta crostini is thoughtfully planned and perfectly complimentary. Salt, fat, acid, and heat are all present.
- Ricotta cheese.
- Lemon. Only the lemon zest will be used.
- Flaky salt.
- Tomatoes. Toss them in olive oil, chopped basil, and balsamic vinegar.
- Hot honey.
- Pomegranate and pistachios.
- Jam or preserves.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
There are quite a few ways you can make these whipped ricotta crostini to your liking.
- Add homemade pesto or store-bought pesto.
- Use any type of jam or preserves. Cherry, fig, and apricot are all great options. Using fresh figs are also great.
- Add pomegranate arils and chopped pistachios.
- Heat honey and red pepper flakes and drizzle on hot honey.
- Add prosciutto or salami. Sliced peaches go nicely with this.
- Mix together sliced cherry tomatoes, olive oil, chopped basil, balsamic vinegar and top the ricotta. It's like a quick bruschetta!
- Add chopped marinated olives.
How to Make This Recipe
One: Slice the baguette, toast until golden brown, then rub one side of each slice with a clove of garlic.
Two: Add the ricotta cheese, lemon zest, salt and pepper to the bowl of a food processor.
Three: Blend until smooth and slightly airy. Taste for seasoning and add additional zest or salt and pepper, as needed.
Four: Transfer the whipped ricotta to a piping bag, cut of a 1cm tip, then pipe in waves onto each crostini.
How to Serve Whipped Ricotta Crostini
- Add the ricotta-assembled crostini to a large cutting board or serving platter.
- Place jam, tomatoes, hot honey, pesto, pomegranate seeds, and chopped pistachios in bowls around the board.
- In between, place extra tomatoes, pieces of prosciutto, a small pinch pot of flaky sea salt, and any additional toppings you'd like.
- Add a small cocktail spoon to each bowl, and allow guests to add their own toppings to their ricotta toast.
Hot tip! Using bowls or vessels with varying heights adds more visual interest as well as more useable space to the board.
- Toast the baguette slices up to 3 hours prior to serving.
- Make the whipped ricotta up to 24 hours in advance. Give it a good stir prior to adding to the toast.
- Only add the whipped ricotta right before planning to serve. Sitting with ricotta for too long makes them soggy.
- Use a piping bag or zip-top bag to add the whipped ricotta for the cleanest and easiest assembly.
- Make any toppings up to one day in advance and store them in covered bowls.
Some brands of ricotta have more water content than others. If you find that you have a rather liquid-y ricotta, simply add it to a fine mesh strainer and allow it to sit for about 30 minutes.
Then, wipe the bottom off with a paper towel and transfer to the food processor.
The best way is to assemble the crostini right before planning to eat them. Any topping will inevitably make the crostini soggy, but toasting helps slow this process.
Because ricotta has a very neutral flavor, it can be paired with almost anything! Lemon is a great combination, as well as garlic, and any ingredients with salt, acid, and spice.
The whipped ricotta crostini should be enjoyed within three hours of assembly. I do not recommend storing these any longer, as they will become soggy. This appetizer should not be frozen.
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Whipped Ricotta Crostini
- Large sheet pan
- Food processor or blender
- Piping bag or zip top bag
- 1 french baguette
- 1 large clove garlic
- 15 oz whole milk ricotta
- zest of one lemon
- salt and pepper to taste
- flaky sea salt for topping
- See Notes section for recommended toppings
- Turn the oven to broil and allow it to heat up.
- Slice the baguette on the bias into ½” slices and add to a large sheet pan.1 french baguette
- Broil the bread for 3-5 minutes, flipping halfway through, until golden on each side.
- Peel the garlic clove, then cut off the tip. Rub the cut side over the top of each piece of toast, going back and forth a few times.1 large clove garlic
- Add the pieces of toast to a serving platter or large cutting board.
- Add the ricotta, lemon zest, and salt and pepper to a food processor.15 oz whole milk ricotta, zest of one lemon, salt and pepper
- Pulse a few times to combine, then blend for about 30 seconds until smooth and fluffy. Taste for seasoning, adding more if desired.
- Transfer the ricotta mixture to a piping bag (or zip top bag) and snip off the corner so there’s a 1cm opening.
- Pipe the whipped ricotta onto the pieces of toast. Alternatively, add it on with a spoon, spreading it to the edges and adding some swoops into it to hold the toppings and juices.
- Add your preferred topping(s), or add bowls of various spread and toppings around the platter and allow people to make their own.
- Place a small bowl of flaky sea salt nearby so each crostini can be finished with a sprinkle. This enhances all of the topping options and makes for the perfect bite.flaky sea salt
- Hot honey: heat ¼ cup honey with 1 teaspoon of red pepper flakes & stir to combine.
- Tomatoes: slice cherry tomatoes in half, and toss with olive oil, balsamic vinegar, and chopped basil.
- Peaches & prosciutto: thinly slice ripe peaches & add prosciutto.
- Pomegranate seeds & finely chopped pistachios.
- Homemade or store-bought pesto.
- Store-bought fig jam.
- Chopped marinated olives.