Creamy, peppery whipped ricotta spread on baked crostini slices and topped with jammy roasted cherry tomatoes for an easy appetizer or easy breakfast or lunch.
Consider these whipped ricotta crostini a toast to my trip to Venice, Italy, where we huddled in small bar cafés almost every afternoon for a quick drink and cicchetti, Italy’s version of tapas. There, cicchetti crostini toast has as many toppings as gondoliers crossing the canals. Today, I kept things simple and started with slices of toasted baguette, smeared with garlic for the familiar bruschetta. Next, whisk the ricotta with salted Parmesan, kosher salt, and freshly ground black pepper and heat slightly. Roasted tomatoes are the cherry on top of this savory sundae, delivering bursts of sweetness, sprinkled with thyme for an earthy note of vanilla.
Raw Ricotta Toast with Roasted Tomatoes
- Ricotta cheese – choose full fat or low fat, just make sure it’s high quality
- Parmesan cheese – freshly grated always tastes best. Skip the kind that comes in the green can.
- Sliced baguette, sourdough bread or baguette – if serving as a starter, choose a smaller diameter loaf
- garlic cloves
- Cherry Tomatoes – I always choose cherry tomatoes from my garden when they are in season.Otherwise, I’d look for anything off the vine or something that’s advertised as super sweet
- Extra virgin olive oil
- kosher salt and freshly ground black pepper
- fresh thyme leaves
How to Make Whipped Ricotta
Pulse the ricotta in a food processor until smooth. Since this is a small batch, I used my hand mixer attachment to smooth the ricotta and grated Parmesan. If you don’t have one, a regular food processor will work, or use an electric hand mixer.
Season the ricotta with more pepper for more texture. As always, add more seasoning to suit your taste.
Roasted Cherry Tomatoes
From my simple Roasted Tomato Salsa to this Burrata with Roasted Tomato Caprese Salad, baking is my favorite way to get extra sweet summertime from jammy tomatoes no matter what time of year it is flavor. Get the full recipe for making roasted tomatoes here.
Drizzle with oil, season with freshly ground black pepper and kosher salt, and roast the tomatoes at 425°F for 10 minutes. Cook until the skins start to wilt and the tomatoes start to burst so they are soft and jam-like but still hold their shape.
Make cleanup easy. I roasted the tomatoes on a foil lined baking sheet in the toaster.
Baked Crostini
Place the bread on a baking sheet to toast. I like this method because it makes one side extra crispy but the other less crispy. This way my mouth doesn’t feel jerky after eating.
Rub the toast with fresh garlic. This step is so flavorful! Take a whole clove of garlic and rub it on the crisp side like a garlic grater.
How to Assemble Whipped Ricotta Crostini
- Whipped ricotta slathered on garlic-coated toast
- Stacks of Roasted Tomatoes on Ricotta
- Sprinkle with fresh thyme leaves
- Season with more freshly ground black pepper and a little olive oil
add or replace
- Use another type of bread, such as sourdough or ciabatta
- Replace thyme with fresh basil, mint, tarragon, marjoram or chopped fresh chives
- Drizzle with a balsamic glaze, thin fruit jam, or honey for a touch of sweetness. Or try hot honey for something extra.
More Crostini Toast Recipes
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Whipped Ricotta Toast Crostini with Roasted Tomatoes
Creamy, peppery whipped ricotta spread on crostini toast topped with jammy roasted cherry tomatoes for an easy appetizer or light breakfast or lunch.
serving size 6
calories 167kcal
raw material
- 1 ¼ cup ricotta cheese
- ⅓ cup freshly grated Parmesan cheese
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 12 ounce cherry tomatoes
- 2 tablespoon Extra virgin olive oil
- 6 slice Country Baguette
- 3 garlic cloves
- 2 tablespoon fresh thyme leaves remove the stem
instruct
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Add the ricotta, Parmesan, kosher salt, and freshly ground black pepper to the bowl of a food processor. Process until smooth and set aside.
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Preheat toaster or oven to 425°F. Line a baking sheet with aluminum foil and spread the tomatoes evenly on top. Drizzle with olive oil and season tomatoes with more salt and pepper. Use your hands to turn the coat. Cook for about 10 minutes or until the skins start to bubble and the tomatoes start to burst. Remove from pan and set aside.
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Place the sliced bread on the same baking sheet and toast the bread until crisp. Wipe the top of each toast with a garlic clove.
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To assemble, add a few dollops of ricotta to each toast, then top evenly with roasted tomatoes. Sprinkle with fresh thyme leaves. Season with more black pepper, a little olive oil and kosher salt as needed. Serve warm or at room temperature.
Nutrition
Calories: 167kcal | carbohydrate: 5G | protein: 9G | fat: 13G | Saturated fat: 6G | Polyunsaturated fats: 1G | Monounsaturated fats: 6G | cholesterol: 30mg | sodium: Chapter 333mg | Potassium: 205mg | fiber: 1G | sugar: 2G | Vitamin A: Chapter 661IU | Vitamin C: number 17mg | calcium: 191mg | iron: 1mg
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