Whipped Ricotta Crostini in 20 Minutes
Whipped ricotta spread on crispy toasted bread, topped with olive oil, herbs, and cherry tomatoes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup ricotta cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 baguette, sliced into 1/2-inch rounds
- 1 clove garlic, peeled
- 1/2 cup cherry tomatoes, halved
- Fresh basil leaves for garnish
Instructions
- In a food processor, combine ricotta, 1 tablespoon olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy.
- Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Brush lightly with remaining olive oil.
- Toast bread for 8–10 minutes until golden and crisp. Rub each slice with the cut garlic clove.
- Spread a generous amount of whipped ricotta on each crostini.
- Top with cherry tomato halves and fresh basil. Drizzle with extra olive oil if desired.
Notes
- You can use gluten-free bread for a gluten-free option.
- Add red pepper flakes for a spicy kick.
Nutrition
- Serving Size: 2 crostini
- Calories: 180
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 20 mg