Description
For the Crostini:
1 baguette, sliced into ½-inch rounds
2 tbsp olive oil
½ tsp salt
For the Roasted Cherry Tomatoes:
1 ½ cups cherry tomatoes, halved
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano
For the Whipped Ricotta:
1 cup whole-milk ricotta cheese
2 tbsp heavy cream
1 tbsp olive oil
½ tsp salt
½ tsp lemon zest
Garnish:
2 tbsp fresh basil, chopped
1 tbsp balsamic glaze (for drizzling)
Directions:
Prepare the Crostini: Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush with olive oil, and sprinkle with salt. Toast for 8-10
minutes until golden and crisp.
Roast the Cherry Tomatoes: Toss halved cherry tomatoes with olive oil, salt, black pepper, and oregano. Spread on a baking sheet and roast for 15 minutes until
soft and slightly caramelized.
Make the Whipped Ricotta: In a food processor or with a hand mixer, blend ricotta, heavy cream, olive oil, salt, and lemon zest until smooth and fluffy.
Assemble: Spread a generous layer of whipped ricotta on each crostini. Top with roasted cherry tomatoes.
Finish & Serve: Garnish with chopped fresh basil and drizzle with balsamic glaze. Serve immediately and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 210 per serving Servings: 6 servings
Step-by-Step Guide
1. Preheat your oven to 375°F (190°C). Slice the baguette into ½-inch rounds. Arrange them on a baking sheet, brush each side lightly with olive oil, and sprinkle with salt. Toast for 8-10 minutes, flipping halfway, until golden and crisp. Let cool.
2. On a separate baking sheet, combine the halved cherry tomatoes with olive oil, salt, pepper, and oregano. Toss to coat evenly. Roast in the oven for 15 minutes, or until the tomatoes are soft, bursting, and their edges begin to caramelize.
3. While the tomatoes roast, prepare the whipped ricotta. In a food processor or a medium bowl using a hand mixer, combine the ricotta, heavy cream, olive oil, salt, and lemon zest. Blend for 1-2 minutes until the mixture is exceptionally smooth, light, and fluffy.
4. To assemble, use a spoon or small spatula to spread a generous layer of whipped ricotta onto each cooled crostini. Top with a spoonful of the warm roasted tomatoes.
5. Finish by garnishing with freshly chopped basil and a delicate drizzle of balsamic glaze. Serve immediately for the best texture contrast.
Serving Suggestions
These crostini are perfect as an elegant appetizer for a dinner party or a light lunch alongside a simple arugula salad. For a heartier meal, pair them with a bowl of tomato soup or a charcuterie board. To elevate the presentation, serve on a large wooden board or a slate platter, garnishing with extra whole basil leaves.
How-to Summary
Slice and toast baguette rounds. Roast halved cherry tomatoes with oil and herbs. Whip ricotta with cream, oil, salt, and lemon zest until fluffy. Assemble by spreading ricotta on crostini, topping with tomatoes, and finishing with basil and balsamic glaze.
Frequently Asked Questions
Can I make any components ahead of time? Yes. The crostini can be toasted a day in advance and stored in an airtight container. The whipped ricotta can be made up to 24 hours ahead and refrigerated. Roast the tomatoes just before serving for the best texture.
What can I use instead of heavy cream? Whole milk or a tablespoon of extra virgin olive oil can be used to achieve a creamy, spreadable consistency, though the result will be less rich.
How do I prevent the crostini from getting soggy? Ensure the crostini are completely cool before assembling. Assemble just before serving, and avoid topping them too far in advance.
Can I use a different cheese? For a similar texture, fresh goat cheese (chèvre) or a high-quality cream cheese can be substituted, though the flavor profile will change.
My ricotta isn’t getting smooth. What’s wrong? Ensure you are using whole-milk, high-quality ricotta. A food processor or hand mixer is essential for breaking down the grains and achieving a silky texture; whisking by hand is insufficient.
Common Mistakes to Avoid
Avoid using thin baguette slices, as they will burn quickly. Do not overcrowd the tomato baking sheet, as this will steam them instead of roasting. Skipping the whipping step for the ricotta will result in a grainy, dense spread. Finally, do not assemble the entire platter hours ahead, as the crostini will lose their crucial crunch.
Conclusion
This recipe for Whipped Ricotta Crostini with Roasted Tomatoes combines simple, fresh ingredients into an impressively flavorful appetizer. The contrast of the crispy bread, creamy ricotta, sweet tomatoes, and tangy balsamic creates a perfect bite. With minimal active time and maximum visual appeal, it’s a guaranteed crowd-pleaser for any occasion.
