Description
This whipped ricotta crostini is a simple and elegant appetizer. You spread creamy ricotta on crunchy toast and top it with your favorite toppings.
Ingredients
Scale
- 1 baguette, sliced into 1/2-inch thick rounds
- 2 tablespoons olive oil
- 1 cup whole milk ricotta cheese
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons fresh basil, chopped
- 1 tablespoon balsamic glaze (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange baguette slices on a baking sheet. Brush each slice with olive oil.
- Bake for 5-7 minutes until golden and crisp. Let them cool.
- In a food processor, combine ricotta, lemon juice, salt, and pepper. Pulse until smooth and creamy.
- Spread the whipped ricotta onto each crostini.
- Top with cherry tomatoes and fresh basil. Drizzle with balsamic glaze if you like.
Notes
- You can use any bread you prefer, such as sourdough or ciabatta.
- Store leftover whipped ricotta in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 4 crostini)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg