Whipped Ricotta Crostini with Roasted Tomatoes (Easy Appetizer Recipe)

These whipped ricotta crostini with roasted tomatoes are a simple yet elegant appetizer made with creamy whipped ricotta, sweet roasted tomatoes, and toasted sourdough bread. This easy crostini recipe is perfect for entertaining, summer gatherings, or a quick snack when you want something flavorful and satisfying.

What Is Crostini?

Crostini are small slices of toasted bread typically served as an appetizer in Italian cuisine. They are often topped with spreads, cheeses, vegetables, or cured meats, making them a versatile base for many simple appetizers.

Why You’ll Love These Whipped Ricotta Crostini

1. Creamy whipped ricotta with bright lemon flavor

2. Sweet roasted tomatoes add depth and color

3. Perfect appetizer for gatherings or holidays

4. Ready in about 25 minutes

Ingredients for Whipped Ricotta Crostini

• Ricotta cheese – blended until light and creamy

• Roasted tomatoes – add sweetness and acidity

• Garlic and olive oil – create rich flavor

• Crusty sourdough or baguette – the base for crostini

How to Make Whipped Ricotta Crostini

1. Preheat oven to 475° degrees F.

2. In a baking dish, spray cooking oil, and add grape tomatoes, minced garlic and 1 Tbsp of olive oil. Mix around with a spoon till all tomatoes are coated.

3. Place in the top rack of the oven and roast tomatoes & garlic mixture for 25 minutes, or until tomatoes have blistered and popped.

4. In a food processor, add ricotta, agave, lemon juice, salt and pepper, and 2 tbsp of olive oil. Pulse mixture until smooth, scrapping the edges until all the mixture is smooth. Then scoop out into a serving bowl and set aside.

5. Once tomatoes have roasted, set aside to cool. Then in take sourdough slices, drizzle olive oil on the top, and rub 1 clove of garlic on each slice. Lastly, grill each slice in a grill pan, or a frying pan, until toasted.

6. Assemble slice with whipped ricotta, then roasted tomatoes, and (optional): sprinkle fresh thyme & hot honey (or balsamic vinegar) on the top. Then serve.

Dietitian Tips for a Balanced Appetizer

1. Add arugula or microgreens for extra nutrients

2. Use whole-grain bread for more fiber

3. Add roasted chickpeas for plant-based protein

Variations to Try

• Whipped ricotta crostini with hot honey

• Tomato basil crostini

• Whipped ricotta toast with roasted garlic

• Crostini with balsamic glaze

How to store:

You can make the whipped ricotta and store it separately from the roasted tomatoes, so when you are ready to spread it on some crusty bread it hasn’t bled into each other. Also, I grilled the bread per serving, meaning I don’t make more than I am able to eat in one sitting. Day old, grilled bread in the refrigerator isn’t the tastiest.

You are welcome to make a larger amount for a party, that way you don’t have to store it at all! I think this would be a great addition to an hors d’oeuvre menu.

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Whipped Ricotta Crostini with Roasted Tomatoes

Yield: 8

Author: Krystal George

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

Ingredients

• 1 pint grape tomatoes
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 1 tub Kite Hill Almond Milk Ricotta Alternative
• 1/8 tsp salt
• 1-2 tsp agave
• 1/2 lemon, juiced
• black pepper to taste
• Sourdough bread loaf, sliced
• optional, fresh thyme & hot honey or balsamic vinegar

Instructions

1. Preheat oven to 475° degrees F.
2. In a baking dish, spray cooking oil, and add grape tomatoes, minced garlic and 1 Tbsp of olive oil. Mix around with a spoon till all tomatoes are coated.
3. Place in the top rack of the oven and roast tomatoes & garlic mixture for 25 minutes, or until tomatoes have blistered and popped.
4. In a food processor, add ricotta, agave, lemon juice, salt and pepper, and 2 tbsp of olive oil. Pulse mixture until smooth, scrapping the edges until all the mixture is smooth. Then scoop out into a serving bowl and set aside.
5. Once tomatoes have roasted, set aside to cool. Then in take sourdough slices, drizzle olive oil on the top, and rub 1 clove of garlic on each slice. Lastly, grill each slice in a grill pan, or a frying pan, until toasted.
6. Assemble slice with whipped ricotta, then roasted tomatoes, and (optional): sprinkle fresh thyme & hot honey (or balsamic vinegar) on the top. Then serve.

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whipped ricotta, crostini, roastedtomatoes

appetizer