Whipped Ricotta Crostini With 5 Assorted Toppings
Try these delicious whipped ricotta crostini made with toasted baguette and topped with creamy whipped ricotta and a little extra topping of your choice.
Servings: 16 crostini
Calories: 133kcal
Ingredients
- 1 french baguette , sliced then grilled or toasted in the oven
Whipped Ricotta Base
- 16 oz ricotta cheese , about 450 grams
- ½ cup Parmesan cheese , 50 grams
- 4 tablespoon extra virgin olive oil , start with 1 tablespoon then add more if needed
- salt to taste
Topping 1
- radishes or tips of asparagus
- black pepper to taste
Topping 2
- sun-dried tomatoes or marinated artichokes, roasted tomatoes, roasted pumpkin or butternut squash
Topping 3
- basil pesto or arugula pesto
- walnuts
Topping 4
- parsley
- sage
- thyme
- lemon zest
Topping 5
- fresh arugula
- nuts of your choice or cherry tomatoes
Instructions
Toast The Bread
- Place bread sliced on a baking sheet and toast in a preheated to 375F (180C) oven for 10 minutes. Half through baking time, flip each slice and finish toasting until light golden color. Let cool.
- Alternatively, you can grill the bread.
Prepare Whipped Ricotta
- Drain ricotta from excess liquid. Don't skip this if you don't want runny ricotta spread!
- Using a food processor, handheld blender or a whisk whip ricotta with Parmesan cheese. Add extra virgin olive oil, one spoon at a time.
- Taste for consistency and flavor. Add more extra virgin olive oil if need and a pinch of salt to taste. Keep in mind the toppings you are going to use since they might be rather salty in and of themselves.
Assemble Ricotta Crostini
- Once the bread is completely cool, generously spread each slice with ricotta cheese (for toppings 1, 2, 3). If making topping 4 and 5, set some whipped ricotta aside. Alternatively you can make a whole batch just with toppings 4 or 5.
Topping 1
- Top with thinly sliced radishes or tender tips of asparagus.
Topping 2
- Drain sun-dried tomatoes from oil and cut in cubes or strips. Top crostini.
Topping 3
- Top ricotta crostini with basil or arugula pesto and coarsely chopped walnuts.
- If you prefer you can mix pesto with whipped ricotta and server it ontop of crostini straight or even as delicious dip for vegetables!
Topping 4
- Blend whipped ricotta with a mix of fresh herbs like sage, thyme, parsley. Add lemon zest, well for zestiness. Spread on toasted bread. Top with more extra virgin olive oil and thyme.
Topping 5
- Blend whipped ricotta with arugula leaves (you can do a full batch or just a small portion). Spread on toasted bread.
- Top with coarsely chopped nuts of your choice or cherry tomatoes (remove the seeds and cut in cubes).
Notes
- See the Step By Step Pictures for visual walk-through of the recipe.
- Drain ricotta well before use.
- Pay Attention: Assemble crostini with whipped ricotta just before serving or 10 minutes before. If let sit for too long the moisture from the ricotta will soften the bread loosing it crispiness.
Nutrition
Calories: 133kcal | Carbohydrates: 8g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 171mg | Potassium: 52mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 151IU | Calcium: 112mg | Iron: 1mg