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up close shot of crostini on a wooden board, with a bowl of tomatoes and some basil leaves in the background.

Herbed Ricotta Crostini

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.
Course Appetiser, Canape, Snack
Cuisine Italian
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 20 crostini
Calories 51kcal
Author Alexandra


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 ⅓ 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


  • 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.


  1. 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.
  2. For the best flavour, use good quality olive oil. I have used extra virgin olive oil.
  3. If you don't have cherry tomatoes, you can use grape tomatoes.
  4. For the best flavour, use full-fat ricotta.
  5. 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.
  6. Season to taste with salt and freshly ground black pepper.
  7. The ricotta filling can be made up to one day ahead. If making in advance, store, covered, in the refrigerator.
  8. The crostini can be made up to 3 days in advance. Store in an airtight container.
  9. Please note, the nutritional information is based on one crostini. The nutritional information is an estimate only. 


Calories: 51kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 21mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Calcium: 28mg | Iron: 1mg