This whipped ricotta crostini makes a delicious appetizer any time of year! Whether you want to serve it for holiday parties, or want to serve it up in the summer with fresh cherry tomatoes from your garden – this is sure to be a crowd pleaser. Easy to make and delicious!
As a dietitian, I like this appetizer recipe because the ricotta packs in a little protein to help satisfy you, the recipe uses olive oil for healthy fats, and you’re treated to some delicious veggies in the tomato and roasted red pepper topping.
Ingredients
Here’s a photo of what you’ll need to prepare this recipe, along with selected ingredient notes:
- Tomatoes – Cherry tomatoes, grape tomatoes, heirloom tomatoes…Use whatever floats your boat. I like the Wild Wonders cherry tomatoes during the winter; in the summer I prefer looking for fresh locally grown tomatoes (a luxury we don’t have up here in Massachusetts all year long).
- Roasted red peppers – Jarred roasted red peppers help this recipe come together quickly and easily, but you can also make fresh roasted red peppers if you prefer.
Instructions
You’ll find the full recipe instructions and amounts in the recipe card at the bottom of the page, but here’s a helpful overview with photos.
Start by mixing together the cherry tomatoes, roasted peppers, a little salt, pepper, and olive oil. Set that aside for now.
Next, make your whipped ricotta. Pop the ricotta, honey, garlic, a little salt, and a little olive oil in a food processor, and process until smooth and creamy.
Now make the crostini. Slice your baguette or loaf of French bread and place it on a baking sheet.
Brush it with a little olive oil, and bake it until toasty.
Top each piece of bread with some of the ricotta mixture and some of the tomato pepper mixture. If you’d like, you can also garnish with a sprinkle of parsley.
Yum, appetizers are served!!
Recipe FAQ
Here are some common questions that may arise as you prepare this recipe:
Leftovers should be stored unassembled and separately. Store the ricotta mixture in one container in the fridge, and the tomato pepper mixture in another container in the fridge. The toasted bread is best when freshly made, but leftover plain crostini can be stored in an airtight bag at room temperature for up to 3 days for best quality.
Whipped ricotta can develop an off texture when frozen and defrosted; as such it’s not recommended to freeze.
For a gluten free version of a whipped ricotta crostini, you can use gluten free bread to make the recipe. For a dairy free or vegan version, use a dairy-free ricotta substitute (these are typically soy or nut based) and ensure the bread is also dairy-free (and egg-free for vegan).
Other Appetizer Recipes
If you need some other delicious appetizers, try one of these options:
- Cranberry jalapeno dip
- Bacon-wrapped watermelon
- Buffalo turkey mushroom meatballs
- Sheet pan butternut squash nachos
I hope you enjoy these whipped ricotta crostini! I’m a huge fan, and my family loves ‘em too. If you get a chance to try them, feel free to leave a recipe rating or comment below.
Whipped Ricotta Crostini
Ingredients
- 1 ½ cups chopped cherry tomatoes or heirloom tomatoes
- ¾ cup jarred roasted red bell peppers, drained and chopped
- ¼ teaspoon black pepper
- ½ teaspoon salt, divided
- 2 ½ tablespoons olive oil, divided
- 1 ½ cups part-skim ricotta cheese
- 1 tablespoon honey
- ½ tablespoon minced garlic
- 1 baguette, sliced into ½-inch thick slices (or loaf of French bread or Italian bread; approximately 10 oz bread)
- 2 tablespoons fresh parsley, minced for garnish (optional)
Instructions
- Preheat the oven to 400 degrees F.
- Meanwhile, in a medium mixing bowl, combine cherry tomatoes, roasted red bell peppers, black pepper, ¼ teaspoon of the salt, and ½ tablespoon of the olive oil. Stir to combine. Set aside for now.
- In the small bowl of a food processor, add the ricotta, honey, garlic, 1 tablespoon of the olive oil, and the remaining ¼ teaspoon of the salt. Process until smooth and creamy, and set aside for now.
- Arrange the slices of baguette in a single layer on two baking sheets. Brush with the remaining 1 tablespoon of olive oil. Bake for 7 to 9 minutes at 400 degrees, or until lightly toasted.
- Divide the whipped ricotta evenly among toasted baguette slices. Top with tomato pepper mixture. Garnish with parsley, if using. Serve immediately and enjoy.
Notes
- This recipe makes approximately 20 crostini, and the nutrition analysis below is based on that – but note that actual servings may vary based on the size of your loaf of bread.
- Feel free to add a sprinkle of crushed red pepper flakes to these if you’d like a bit of spice.
Nutrition
Share: What’s your favorite appetizer? If you tried this recipe, what did you think?
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