Print

Quick Creamy Cherry Tomato and Whipped Ricotta Crostini

quick creamy cherry tomato and whipped ricotta crostini - featured image
Print Recipe

A quick and elegant appetizer featuring whipped ricotta cheese paired with sautéed cherry tomatoes on toasted crostini. Perfect for last-minute gatherings or a light snack.

Ingredients

Scale
  • 1 cup ricotta cheese (whole milk or part-skim)
  • 2 tablespoons extra virgin olive oil (for ricotta)
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1 pint (about 300 grams) cherry tomatoes, halved
  • 2 cloves garlic, minced
  • A handful fresh basil leaves, torn
  • Salt and pepper (to taste)
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon extra virgin olive oil (for sautéing tomatoes)
  • 1 loaf baguette or rustic Italian bread, sliced into ½ inch rounds
  • Olive oil (for brushing bread)

Instructions

  1. Whip the Ricotta (5 minutes): Place the ricotta in a mixing bowl. Add 2 tablespoons olive oil, lemon juice, salt, and a pinch of pepper. Using an electric mixer on medium speed, whip until smooth and fluffy. Add a teaspoon of water or more olive oil if too thick. Set aside.
  2. Prepare the Cherry Tomato Topping (10 minutes): Heat 1 tablespoon olive oil over medium heat in a skillet. Add minced garlic and sauté for 30 seconds until fragrant. Add halved cherry tomatoes, salt, and pepper. Cook, stirring occasionally, until tomatoes soften but hold shape, about 5-7 minutes. Add red pepper flakes in the last minute if desired. Remove from heat and stir in torn basil leaves.
  3. Toast the Crostini (8-10 minutes): Preheat oven to 375°F (190°C). Arrange bread slices on a baking sheet and brush lightly with olive oil. Toast until golden and crisp, about 8-10 minutes, flipping halfway through.
  4. Assemble the Crostini (5 minutes): Spread whipped ricotta generously on each toasted bread slice. Top with warm cherry tomato mixture. Drizzle a little olive oil over the top and add extra basil or cracked black pepper if desired.

Notes

If ricotta is too watery, drain briefly before whipping. Avoid overwhipping ricotta to prevent grainy texture. Cook tomatoes gently over medium heat to preserve shape and flavor. Toast bread just before assembling to keep crisp. Store whipped ricotta up to 3 days refrigerated; tomato topping up to 2 days refrigerated. For vegan or gluten-free versions, substitute bread and ricotta accordingly.

Nutrition

Keywords: crostini, ricotta, cherry tomatoes, appetizer, quick recipe, easy snack, whipped ricotta, Italian appetizer

Find it online: https://twirltaste.com/quick-creamy-cherry-tomato-and-whipped-ricotta-crostini-recipe-to-try-today/