This easy whipped ricotta crostini is a delicious appetizer that’s easily customizable and perfect for any gathering. Start with crunchy crostini topped with homemade whipped ricotta dip, and finish it with your favorite toppings. Are you a dip lover? Pair your crostini with tahini yogurt sauce or beetroot dip.
- What is a Whipped Ricotta Crostini?
- Ingredients You'll Need
- My Favorite Flavor Pairings
- Additions and Substitutions
- Tools You’ll Need
- How to Make Whipped Ricotta Crostini
- Expert Tips
- How to Serve Whipped Ricotta Crostini
- Toppings Ideas
- What To Do With Leftovers
- Frequently Asked Questions
- Whipped Ricotta Crostini
What is a Whipped Ricotta Crostini?
With the holidays just around the corner, I’m excited to share my go-to appetizers for entertaining family and friends at Thanksgiving, Christmas, or New Year’s Eve. While you can reach for classics like deviled eggs without vinegar, vegetable crudite, and Instant Pot frozen meatballs, say hello to crispy crostini with lemony whipped ricotta dip.
Simply toast baguette slices in the oven, whip up creamy ricotta, and top the crostini with your favorite fixings. It’s an effortless snack that is ready to go in no time– perfect for feeding a crowd, but don’t expect them to last!
Ingredients You’ll Need
Ricotta crostini takes just 10 minutes to make and only requires a few simple ingredients. Here’s everything you need to get started.
- French Baguette: Cut a baguette into thin slices at a bias for more surface area to make perfectly crisp crostini (also called little toasts).
- Olive Oil: Spread a little olive oil evenly over the bread slices to create a crunchy base for the easy appetizer recipe.
- Garlic: Once toasted, rub the little toasts with a fresh garlic clove for a subtle, savory flavor.
- Ricotta Cheese: Use store-bought ricotta or make homemade ricotta from scratch. Whichever you choose, fresh whole-milk ricotta creates the creamiest base.
- Lemon: Brighten the whipped ricotta cheese with freshly squeezed lemon juice from one lemon and fresh lemon zest.
- Spices: Include red pepper flakes and a bit of sea salt in the creamy cheese for extra flavor.
- Honey: Hot honey or regular honey pairs perfectly with the creamy ricotta cheese.
- Toppings: Finish the ricotta toast with a sprinkle of Aleppo pepper, grated lemon zest, and a drizzle of honey. While I love this flavor combination, this whipped ricotta crostini recipe is an easy way to enjoy different flavor combinations.
My Favorite Flavor Pairings
Try crunchy pistachios and a drizzle of honey.
Add a spoonful of cranberry jalapeno sauce.
Top the cheese with AIP pesto or pistachio pesto, drizzled with extra-virgin olive oil to create the perfect balance of flavor.
A dollop of roasted tomatoes, tomato confit with cherry tomatoes, or garlic confit tastes delicious.
And you won’t believe how good they are with a scoop of caramelized onions and mushrooms, fresh micro greens, and honey.
Additions and Substitutions
- Replace the dairy. If you’re out of ricotta, swap it with brine-packed feta, cream cheese, goat cheese, or high-quality cottage cheese.
- Sweeten the dip. Add a touch of honey for natural sweetness, or substitute it with maple syrup or agave nectar. Leave it out if you enjoy a more savory flavor or garnish with balsamic glaze.
- Add a citrusy twist. Use fresh orange juice and orange zest instead of lemon.
- Switch up the bread. Opt for crusty bread like ciabatta, Dutch oven sourdough, or an artisan baguette instead of a French baguette.
Tools You’ll Need
You will need a large, serrated bread knife and a rimmed baking sheet to make homemade crostini. Prepare the whipped ricotta cheese with a hand mixer, a stand mixer fitted with the whisk attachment, or a food processor, depending on what’s available.
How to Make Whipped Ricotta Crostini
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the oven to 400℉ (204℃). Use a bread knife to cut the baguette into ¼-inch slices. Arrange the bread slices in a single layer on a rimmed baking sheet lined with parchment paper or a silicone mat.
Step 2: Brush the top of the crostini with olive oil and bake for 8 minutes, until golden brown and crispy.
Remove them from the oven and rub one side of each slice with a garlic clove. Set them aside at room temperature.
Step 3: Meanwhile, press the fresh ricotta cheese through a fine mesh strainer or cheesecloth to remove the excess moisture.
Step 4: Transfer the cheese to a mixing bowl with a hand mixer or use a stand mixer with a paddle attachment.
Process the cheese at medium speed until it is light and fluffy, for about 2-3 minutes.
Step 5: Stir in the honey, lemon juice, lemon zest, salt, and red pepper flakes.
Step 6: Spoon the ricotta mixture onto the crostini. Garnish with Aleppo pepper, lemon zest, and a sweet honey drizzle.
Serving Tip
Transfer the ricotta dip to a piping bag, cut the tip of the bag, and pipe the ricotta onto the bread to serve.
Expert Tips
- Slice the baguette. Cut the French baguette at a diagonal (or bias) to create a larger surface area to hold more whipped ricotta and toppings.
- Brush the bread with oil. Use a pastry brush to evenly coat the tops of the bread slices with olive oil, or drizzle the oil directly over them.
- Watch the bread closely. Toast the bread before adding the whipped ricotta to prevent crostini from getting soggy. Keep a close eye on the slices while they bake; they can go from perfectly golden to burnt in seconds. Ask me how I know that?
- Prepare the cheese. Strain the ricotta cheese through a fine mesh strainer or cheesecloth to remove extra liquid for a thicker, creamier dip.
- Assemble before you serve. Add the whipped ricotta to the crostini before serving to keep the bread crisp and fresh. If the crostini sits too long, the bread will become soggy.
If you enjoy whipped ricotta crostini, try one of these appetizer recipes!
How to Serve Whipped Ricotta Crostini
If you are looking for an effortless appetizer that’s perfect for any occasion—holiday dinners, casual gatherings, or dinner parties with friends—this whipped ricotta crostini is it!
Small plates and appetizers have become a Christmas Eve tradition in our home, and crostini are a total crowd pleaser! Toast the crostini, whip the ricotta, and get your toppings ready.
When it’s time to serve, assemble the crostini and set them onto a wooden board or platter. Or you can set out the toasted bread, whipped ricotta dip, and toppings separately. Use festive bowls and add small spoons and tongs to each bowl so guests can mix and match flavors with each bite.
Toppings Ideas
The beauty of a crispy crostini with whipped ricotta is that it’s a blank canvas for various toppings and flavor combinations. While I share some of my go-to pairings in the ingredients section, here are more ideas to mix things up.
- Fruit—Fresh figs, strawberries, pomegranate seeds, blackberries, peaches, blueberries, pears, and burrata bruschetta.
- Vegetables—Crispy shallots, pickled yellow onions, fried garlic, sumac onions, roasted delicata squash, marinated artichoke hearts, air fryer zucchini and squash, and pickled red onions.
- Nuts and Seeds—Almonds, pistachios, pine nuts, walnuts, pecans, pumpkin seeds, or sunflower seeds.
- Sauces—Dress the crostini blackberry vinaigrette, truffle oil, fig balsamic dressing, balsamic glaze, pomegranate molasses, balsamic citrus vinaigrette, or top it with a spoonful of fig jam or pepper jelly.
- Savory Additions—Bacon bits, shaved parmesan, prosciutto, olive tapenade, zaalouk, and anchovies.
- Spices—Flaky sea salt, za’atar seasoning, red pepper flakes, freshly cracked black pepper, or ground sumac.
- Fresh Herbs—Add arugula, mint leaves, micro greens, thyme leaves, parsley, or fresh basil leaves.
What To Do With Leftovers
- Refrigerate: Whipped ricotta crostini should be enjoyed 2-3 hours after assembly. If you keep the ingredients separate or end up with leftovers, store the whipped ricotta in an airtight container in the refrigerator for 3-4 days; it may separate once refrigerated, but stir it before serving. You can leave the leftover bread in a paper bag on the counter for the best results.
Frequently Asked Questions
Can I make the recipe ahead of time?
Whipped ricotta crostini is an easy make-ahead appetizer. You can whip the ricotta up to two days in advance and store it until you’re ready to serve.
As for the bread, I recommend toasting it the day you serve it so it’s nice and fresh. Toast the slices about an hour before your gathering, but wait to add the whipped ricotta until just before serving to keep the crostini crisp.
What is crostini?
Crostini are small slices of toasted or grilled bread, typically made from baguette or Italian bread. The slices are brushed with olive oil before toasting until golden brown.
Crostini are a staple in Italian cuisine and are commonly served as appetizers or snacks. The bread is a versatile base for creamy cheeses, cured meats, spreads, cooked vegetables, fresh fruit, and whipped ricotta.
What ricotta should I buy for crostini?
When choosing ricotta for crostini, go for a high-quality, whole-milk ricotta rather than part skim. Its creaminess and sweet flavor are ideal for whipping and spreading onto crostini.
More Appetizer Recipes for a Crowd:
Whipped Ricotta Crostini
- Hand Mixer or Stand Mixer with Paddle Attachment
- 1 French baguette, cut into ¼-inch slices at a bias
- 2-3 tablespoons extra-virgin olive oil
- 1 garlic clove
- 1 cup ricotta cheese, strained
- 3 tablespoons honey, plus more for garnish
- lemon juice, 1 lemon, plus 2 teaspoons of lemon zest
- 1 pinch sea salt
- 1 pinch red pepper flakes
- 1 teaspoon Aleppo pepper
- 2 teaspoons lemon zest
- Preheat the oven to 400℉ (204℃). Use a bread knife to cut the baguette into ¼-inch slices at a bias. Arrange the bread slices in a single layer on a rimmed baking sheet lined with parchment paper or a silicone mat.
- Brush the top of the crostini with olive oil and bake for 8 minutes, until golden brown and crispy. Remove them from the oven and rub one side of each slice with a garlic clove. Set them aside at room temperature.
- Meanwhile, press the fresh ricotta cheese through a fine mesh strainer or cheesecloth to remove the excess moisture.
- Transfer the cheese to a mixing bowl with a hand mixer or use a stand mixer with a paddle attachment. Process the cheese at medium speed until it is light and fluffy, for about 2-3 minutes.
- Stir in the honey, lemon juice, lemon zest, salt, and red pepper flakes.
- Spoon the ricotta mixture onto the crostini. Garnish with Aleppo pepper, lemon zest, and a sweet honey drizzle.Tip: You can transfer the ricotta dip to a piping bag. Cut the tip of the bag and pipe the ricotta cheese onto the bread.
- Slice the baguette. Cut the French baguette at a diagonal (or bias) to create a larger surface area to hold more whipped ricotta and toppings.
- Brush the bread with oil. Use a pastry brush to evenly coat the tops of the bread slices with olive oil, or drizzle the oil directly over them.
- Watch the bread closely. Toast the bread before adding the whipped ricotta to prevent crostini from getting soggy. Keep a close eye on the slices while they bake; they can go from perfectly golden to burnt in seconds. Ask me how I know that?
- Prepare the cheese. Strain the ricotta cheese through a fine mesh strainer or cheesecloth to remove extra liquid for a thicker, creamier dip.
- Assemble before you serve. Add the whipped ricotta to the crostini before serving to keep the bread crisp and fresh. If the crostini sits too long, the bread will become soggy.