Whipped Ricotta Crostini with Roasted Tomatoes & Pesto Whipped Ricotta Crostini with Roasted Tomatoes & Pesto is a delightful appetizer that combines texture, creaminess, and rich Mediterranean flavors. Crisp baguette slices serve as the perfect base for velvety ricotta cheese, herbaceous basil pesto, and sweet, roasted cherry tomatoes. This easy yet elegant dish is ideal for parties, holiday spreads, or sophisticated snacking. ## Why You’ll Love This Recipe This recipe is visually appealing, bursting with color and flavor. The creamy whipped ricotta pairs beautifully with bright, roasted tomatoes and aromatic pesto, while the toasted crostini provides a satisfying crunch. It’s easy to prepare, adaptable with different toppings, and always a crowd-pleaser. Whether served warm or at room temperature, these crostini offer an elevated bite for any occasion. ## Ingredients (Tip: You can find the complete list of ingredients and their measurements in the recipe card below.) * 1 baguette, sliced into 1/2-inch pieces * 1 tablespoon olive oil (for brushing) * 1 cup ricotta cheese * 1/4 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 cup cherry tomatoes, halved * 1 teaspoon balsamic vinegar * 1 tablespoon olive oil (for roasting) * 1/3 cup basil pesto (store-bought or homemade) ## Directions 1. Preheat oven to 400°F (200°C). 2. On a baking sheet, toss halved cherry tomatoes with 1 tablespoon olive oil, balsamic vinegar, salt, and pepper. Roast for 15–20 minutes until softened and slightly caramelized. 3. Meanwhile, brush baguette slices with olive oil and arrange on another baking sheet. Toast in the oven for 8–10 minutes, or until golden and crisp. 4. In a bowl, whisk or blend ricotta cheese with sea salt and black pepper until smooth and airy. 5. To assemble, spread a layer of whipped ricotta on each toasted crostini. 6. Spoon a small amount of pesto over the ricotta. 7. Top with 2–3 roasted tomato halves. 8. Serve immediately while the crostini are still crisp and the toppings are warm. ## Servings and timing This recipe yields approximately 16–18 crostini and serves 6–8 people as an appetizer. Total preparation and cook time is about 30 minutes. ## Variations * **Cheese swap**: Use goat cheese or cream cheese in place of ricotta for a tangier or richer flavor. * **Add crunch**: Sprinkle with toasted pine nuts or walnuts for extra texture. * **Sweet twist**: Add a drizzle of honey or a balsamic glaze over the top. * **Vegan option**: Use a plant-based ricotta and vegan pesto for a dairy-free version. * **Seasonal variation**: Substitute tomatoes with roasted red peppers or grilled zucchini slices. ## Storage/reheating * **Storage**: Store assembled crostini in an airtight container in the refrigerator for up to 1 day, though they are best enjoyed fresh. * **Components**: Keep whipped ricotta, roasted tomatoes, and pesto in separate containers for up to 3 days. * **Reheating**: Toast fresh baguette slices when ready to assemble and warm the tomatoes slightly in the oven or microwave before serving. ## FAQs ### Can I make these crostini ahead of time? Yes, you can roast the tomatoes and whip the ricotta in advance. Assemble just before serving to keep the bread crisp. ### What type of bread works best? A French baguette or Italian loaf with a firm crust works well. Slice thinly and toast for best results. ### Can I use store-bought pesto? Absolutely. High-quality store-bought pesto saves time and still delivers great flavor. ### How do I whip ricotta? Whisk by hand or use a food processor to achieve a smooth, airy texture. Add a touch of olive oil for extra creaminess if desired. ### Are these crostini served warm or cold? They can be served either way. For best flavor, serve warm or at room temperature. ### Can I make a gluten-free version? Yes, use gluten-free baguette or crackers as a base for the toppings. ### What wine pairs well with this appetizer? A crisp white wine such as Sauvignon Blanc or a light rosé pairs beautifully with the fresh flavors. ### Can I use sun-dried tomatoes instead? Yes, sun-dried tomatoes offer a more intense flavor and can be used as a substitute or additional topping. ### Is there a nut-free pesto option? Yes, make or buy nut-free pesto using pumpkin seeds or omitting nuts entirely. ### How long can the whipped ricotta be stored? Whipped ricotta can be stored in the refrigerator for up to 3 days in an airtight container. ## Conclusion Whipped Ricotta Crostini with Roasted Tomatoes & Pesto is a simple yet refined appetizer that delivers a beautiful combination of textures and flavors. Whether you’re entertaining guests or indulging in a flavorful snack, these crostini offer a delicious and impressive addition to any table. |

Name: Whipped Ricotta Crostini with Roasted Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 baguette, coupée en morceaux de 1/2 pouce; 1 cuillère à soupe d’huile d’olive (pour badigeonner); 1 tasse de fromage ricotta; 1/4 cuillère à café de sel de mer; 1/4 cuillère à café de poivre noir; 1/2 tasse de tomates cerises, coupées en deux; 1 cuillère à café de vinaigre balsamique; 1 cuillère à soupe d’huile d’olive (pour rôtir); 1/3 tasse de pesto au basilic (du commerce ou fait maison)

Whipped Ricotta Crostini with Roasted Tomatoes

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Crostini croustillants garnis de ricotta fouettée, de pesto au basilic et de tomates cerises rôties : un apéritif élégant parfait pour les fêtes ou les collations savoureuses.

Author: Djihane
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 12 crostini
Category: Appetizer
Method: Oven
Cuisine: Italian
Diet: Vegetarian

Ingredients

1 baguette, coupée en morceaux de 1/2 pouce
1 cuillère à soupe d’huile d’olive (pour badigeonner)
1 tasse de fromage ricotta
1/4 cuillère à café de sel de mer
1/4 cuillère à café de poivre noir
1/2 tasse de tomates cerises, coupées en deux
1 cuillère à café de vinaigre balsamique
1 cuillère à soupe d’huile d’olive (pour rôtir)
1/3 tasse de pesto au basilic (du commerce ou fait maison)

Instructions

Préchauffer le four à 400°F (200°C).
Déposez les tomates cerises sur une plaque de cuisson, arrosez-les d’une cuillère à soupe d’huile d’olive et de vinaigre balsamique, puis assaisonnez de sel et de poivre. Faites-les rôtir 15 à 20 minutes jusqu’à ce qu’elles soient tendres et caramélisées.
Pendant ce temps, badigeonnez les tranches de baguette avec 1 cuillère à soupe d’huile d’olive et faites-les griller au four pendant 8 à 10 minutes, ou jusqu’à ce qu’elles soient dorées et croustillantes.
Dans un bol, fouettez ou mélangez la ricotta avec du sel et du poivre jusqu’à ce qu’elle soit légère et crémeuse.
Assemblez les crostini : étalez une couche de ricotta fouettée sur chaque toast, versez un peu de pesto dessus et garnissez de 2 à 3 moitiés de tomates rôties.
Servir immédiatement pendant que les crostinis sont croustillants et que les garnitures sont chaudes.

Notes

Utilisez de la ricotta infusée aux herbes ou au zeste de citron pour plus de saveur.
Préparez les tomates rôties à l’avance et réchauffez-les doucement avant de servir.
Garnir de basilic frais ou d’une pincée de flocons de piment rouge pour la garniture.

Nutrition

Serving Size: 2 crostini
Calories: 180
Sugar: 2g
Sodium: 220mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 6g
Cholesterol: 15mg

Keywords: ricotta crostini, roasted tomatoes, pesto appetizer, vegetarian snacks, party bites

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