Sweet Ricotta Crostini

5 from 1 vote

Try these Sweet ricotta crostini ready in a blink of an eye. Creamy, sweet with variety of different toppings, prefect for any season.

Prep Time10

Total Time10

Course: Dessert, Snack

Cuisine: Italian

Servings: crostini

Calories: 118kcal

Author: Svi

Place bread sliced on a baking sheet and toast in a preheated to 375F (180C) oven for 5-10 minutes. Half through baking time, flip each slice and finish toasting until light golden color.
Alternatively, you can use fresh bread as is.

Once the bread is completely cool, generously spread each slice with ricotta cheese.

Wash and core the pear. Slice into thin slices. Arrange on ricotta and top with crumbled walnuts. Right before serving drizzle with honey.

Wash and pet dry strawberries. Remove the stem and cut into small cubes. Add a little honey or sugar. Let sit for at least 10 minutes or until ready to serve.
Right before serving top with strawberries, preferably drained from excess juice.
Drizzle with aged balsamic vinegar.

See the Step By Step Pictures for visual walk-through of the recipe.
Use well chilled ricotta from the fridge.
Assemble crostini not more than 30 minutes before serving. If assembled too much in advance the bread will loose its crunchiness.
Pour honey right before serving.
Soft fruit/berry crostini (such as strawberry, peach) should be assembled last minute.