Whipped Ricotta Crostini
Whipped ricotta crostini makes the perfect appetizer any time of year!
Servings 20 crostini
Calories 87kcal
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
Calories: 87kcal