Whipped Ricotta Crostini
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.
Servings: 24 crostini
Calories: 58kcal
Equipment
- Large sheet pan
- Food processor or blender
- Microplane
- Piping bag or zip top bag
Ingredients
- 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
Instructions
- 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
Notes
Toast the bread up to 3 hours prior to serving. Only add the ricotta right before you're ready to serve, otherwise, they will get soggy after sitting for too long.
This appetizer should be enjoyed within 3 hours of assembly, and should not be stored or frozen.
Toppings:
- 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.
Nutrition
Calories: 58kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 79mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 79IU | Calcium: 48mg | Iron: 0.4mg
