My Herbed Ricotta Crostini is a light, fresh-tasting appetiser or snack which is quickly and easily prepared. This is a simple recipe which will demonstrate how easy it is to make crostini at home.
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Why we love this recipe:
Our Herbed Ricotta Crostini is an elegant appetiser which wears the colours of the Italian flag. It is perfect finger food for a cocktail party or a great way to begin an Italian inspired dinner. I sometimes think that finger foods are my favourite and crostini are high on my list when entertaining.
This simple recipe is a crowd-pleaser. Put out a platter of these crostini and watch them disappear.
The Italian word crostini means “little crusts” and there are endless options to present this appetiser.
The crostini are perfect for a party as you can make them ahead of time. Just prepare a large batch of the toppings and assemble them shortly before serving. Or, if you want to make entertaining especially easy, set out the individual ingredients and have your guests assemble their own crostini.
You do not need to use fresh bread for this recipe; this is an ideal way to use day old bread.
As with all things that you make yourself, there is the satisfaction of knowing the quality of the ingredients that you use. As well, homemade crostini are less expensive than commercial varieties.
If you or friends or family need to eat gluten-free, it is easy to make them this way. These days there is a great range of gluten-free breads available.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Baguette/French stick – use a slender baguette, the crostini are intended to be a small appetiser.
Olive oil – in keeping with the Italian theme. Use Extra Virgin Olive Oil for the best flavour.
Garlic – the garlic is rubbed on the hot toast and adds subtle garlic flavour.
Cherry tomatoes – these are the sweetest of tomato varieties.
Ricotta – for the best flavour I use full fat ricotta.
Chives – add a mild, onion flavour.
Basil – enhances and complements the tomatoes.
Sea salt and freshly ground black pepper – add these to suit your taste.
Step by step instructions:
To begin, pre-heat your oven to 180 degrees C/350 F.
- To prepare the crostini, slice the bread thinly, about 1 cm/a little more than ¼ inch.
- Brush each side of the bread with olive oil, then season one side with sea salt and freshly ground black pepper.
- Place on a baking tray and put in the oven for about 8 minutes, turning halfway through. The toasts are done when they are lightly golden and crisp to the touch. Remove from the oven and rub each one with the garlic. Leave to cool on the baking tray.
- Next, chop the tomatoes into quarters, place into a bowl and season to taste with sea salt and freshly ground black pepper. Stir well to combine and set aside.
- In a small bowl, mix the ricotta with the chopped chives and basil. Mix them well together.
- To assemble the Herbed Ricotta Crostini, spread a teaspoon of the ricotta mixture on the crostini.
- Top with 2 or 3 pieces of tomato and garnish with a small basil leaf.
Tips for success and FAQs:
For the most delicious Herbed Ricotta Crostini, make sure there is adequate seasoning. The garlic adds great flavour, but sea salt and freshly ground black pepper are important elements and make the difference between bland and flavoursome.
Yes, you can. Leave them to thoroughly cool and then store them in an airtight container for up to 3 days.
Good quality bread is important and a baguette is preferred for crostini. It doesn’t have to be fresh, day old bread will work well. If it is older than that, just ensure that the bread is not already dry or the crostini will be difficult to eat.
To prevent the toasts from becoming soggy, add the toppings not long before serving. To get ahead, you can make the toasts ahead of time and store them in an airtight container. The ricotta cheese can be prepared a day in advance and stored in the fridge, but they are best assembled as close to serving time as possible.
More delicious recipes for you to try:
Easy appetisers are one of our favourite ways of enjoying a variety of food. Here are some more tasty ideas for you to try:
- Onion Patties - Vegan and Gluten-Free
- Mini Bacon and Onion Pasties
- Tofu Sesame Toasts
- Apricot Goat Cheese Bites
- Blue Cheese Puff Pastry Tarts
- Thai Style Chicken and Noodle Meatballs
I hope that I have encouraged you to skip the store-bought packets of crostini and make your own now that you have discovered how easy they are and how much less expensive it is.
You don’t have to throw a party to enjoy these fabulous Herbed Ricotta Crostini. They are perfect to serve alongside a bowl of soup, with a salad, as a simple snack or a delicious breakfast or brunch.
Enjoy, and be sue to let me know in the comments below when you have tried them!
Alex xx
Herbed Ricotta Crostini
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Crostini:
- 1 large baguette See Note 1
- ¼ cup extra virgin olive oil See Note 2
- 1-2 cloves garlic (peeled)
- sea salt and freshly ground black pepper - to taste
For the Topping:
- 1 â…“ cup (250 g) cherry tomatoes See Note 3
- 1 cup (250 g) ricotta cheese See Note 4
- 2 tablespoon fresh basil, finely chopped See Note 5
- 1 tablespoon chives, finely chopped See Note 5
- sea salt and freshly ground black pepper - to taste
- fresh basil leaves - to garnish
Instructions
- To begin, pre-heat your oven to 180 degrees C (350 F).
- To prepare the crostini, slice the bread thinly, about 1 cm/a little more than ¼ inch. Brush each side of the bread with olive oil, then season with sea salt and freshly ground black pepper.
- Place on a baking tray and put in the oven for about 8 minutes, turning halfway through. The toasts are done when they are lightly golden and crisp to the touch. Rub the toasts with garlic. Leave to cool on the baking tray.
- Next, chop the tomatoes into quarters, place into a bowl and season to taste with sea salt and freshly ground black pepper. Stir well to combine and set aside.
- In a small bowl, mix the ricotta with the chopped chives and basil. Mix them well together.
- To assemble, spread a teaspoon of the herbed ricotta on the crostini, top with 2 or 3 pieces of tomato and garnish with a small basil leaf.
Notes
- Choose good quality bread. Day-old bread is fine. If it is older than that, ensure that it is not too dry or the toasts will be tough and difficult to eat.
- For the best flavour, use good quality olive oil. I have used extra virgin olive oil.
- If you don't have cherry tomatoes, you can use grape tomatoes.
- For the best flavour, use full-fat ricotta.
- The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust your measurements if necessary.
- Season to taste with salt and freshly ground black pepper.
- The ricotta filling can be made up to one day ahead. If making in advance, store, covered, in the refrigerator.
- The crostini can be made up to 3 days in advance. Store in an airtight container.
- Please note, the nutritional information is based on one crostini. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Rachel Sumi says
I made this for my daughter's bridal shower, and it was delicious! Super easy, can prepare elements ahead of time, and everyone loved it.
Alexandra Cook says
Thank you, Rachel!
I am so happy to hear this, and appreciate you taking the time to let me know.
Alex xo
Sangita says
I love this ricotta crostini! I have grown very fragrant basil. I added the basil to these crostini. So delicious.
Alexandra says
Hello Sangita, I am so pleased that you enjoyed the Crostini, thank you for letting me know. They would certainly have been very delicious with your homegrown basil. 🙂