Whipped Ricotta Crostini

Whipped ricotta crostini makes an elegant and easy appetizer. You can serve the crostini with only the ricotta or top them with a variety of toppings and flavors. Guests love to add their own toppings and personalize their crostini.

5 from 3 votes

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Prep Time: 30

Total Time: 30

Servings: Servings

Calories: 168kcal

Author: Pat Nyswonger

Ingredients

one long baguette
Extra virgin olive oil
1 clove of garlic
½ teaspoon sea salt

For the Whipped Ricotta

1 cup whole milk ricotta
2 to 3 tablespoons extra virgin olive oil
¼ teaspoon sea salt

Optional Topping Ideas

Diced tomatoes + fresh basil + balsamic glaze
Olive tapenade
Smoked salmon + cucumber slices + capers
Chopped pistachios + mint + honey
Jam any flavor
Toasted pine nuts + roasted mushrooms + fresh thyme
Pesto

Instructions

Toast the Bread

Tip: you can toast the bread a day in advance.
Preheat the broiler.
Cut the baguette into ¼ to ½ inch slices and place on a baking sheet.
Brush the slices with olive oil then place under the broiler for 2 to 3 minutes until golden brown. Flip the slices over and toast the other side.
Slice a clove of garlic in half and use the cut side of the garlic to rub on each slice of crostini toast. Sprinkle the toast with sea salt.

Make the Whipped Ricotta

Place the ricotta in a mixing bowl and whip with an electric mixer on medium-high speed. Drizzle the olive oil in and add the salt. Continue beating until well combined. Alternatively, you can whip the ricotta in a food processor.

Assemble the Crostini

Spread or pipe the whipped ricotta on each slice.
Serve the crostini with only whipped ricotta, or top the ricotta with the suggested toppings.

Notes

An electric mixer will add more air to the ricotta making it lighter and fluffier. You can also use a food processor, which will make the whipped ricotta dense and smooth.

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