Whipped Ricotta Crostini Alyssa and Carla


WHIPPEDRICOTTACROSTINI bits and bites

One: Slice the baguette, toast until golden brown, then rub one side of each slice with a clove of garlic. Two: Add the ricotta cheese, lemon zest, salt and pepper to the bowl of a food processor. Three: Blend until smooth and slightly airy. Taste for seasoning and add additional zest or salt and pepper, as needed.


Whipped Feta and Ricotta Crostini with Roasted Tomatoes Olives & Lamb

Place the ricotta in a small bowl and whip it with an electric mixer at medium-high speed. Drizzle the olive oil in and add the salt. Continue beating until well combined. Spread or pipe the whipped ricotta on each slice. Serve the crostini with whipped ricotta, or top the ricotta with the suggested toppings.


Whipped Ricotta Crostini (a.k.a. the easiest appetizer ever!)

Preheat the oven to 400 degrees F. Arrange the slices of bread on a baking sheet. Spray/drizzle one side with olive oil. Flip the slices over and spray/drizzle the other side with oil. Bake the bread for 5-7 minutes, flipping halfway through. Place ricotta into a food processor.


Whipped Ricotta Crostini with Roasted Red Pepper Salsa Sip Bite Go

Preheat the oven to 375˚F. Arrange the baguette slices on two large baking sheets in a single layer. Brush each slice with olive oil, and season with salt and pepper. Flip the slices and do the same on the other side. Bake 5-8 minutes, or until light golden and crisp on the bottom.


Crushed pea, mint and whipped ricotta crostini with lemon and Parmesan

Topping 5: Arugula & Nuts. Fresh arugula and nuts. HOW TO MAKE: Blend whipped ricotta with arugula leaves (you can do a full batch or just a small portion). Spread on toasted bread. Top with coarsely chopped nuts of your choice or cherry tomatoes (remove the seeds and cut in cubes).


Whipped Ricotta Crostini with Honey Best Appetizers

Instructions. Add the ricotta cheese, Parmesan cheese, kosher salt, and freshly ground black pepper to the bowl of a food processor. Process until smooth and set aside. Preheat a toaster oven or oven to 425°F. Line a baking sheet with aluminum foil and spread the tomatoes in an even layer on top.


Whipped Ricotta Crostini (with Honey)

Preheat oven to 350 F. Arrange sliced bread in a single layer on a large half sheet baking pan. Bake for 8-10 minutes until toasted. In a small bowl, toss to combine tomatoes, olive oil, salt and pepper. Set aside. In a medium bowl, add ricotta, olive oil, honey, fresh herbs, garlic, salt and pepper.


Whipped Ricotta Crostini Ahead of Thyme

Instructions. Process ricotta and salt in a food processor until smooth and fluffy, about 1 minute. Add thyme, sage, zest, and pepper and process to combine. Transfer to a serving dish and sprinkle with additional thyme and sage. Heat broiler to high with rack set 6 inches from element.


Whipped Ricotta Crostini Alyssa and Carla

Brush the toasts with olive oil, season with salt and bake at 400 degrees F for 5-7 minutes, flipping them over halfway, or until lightly golden brown. Allow to cool. Place ricotta in a food processor. Process for about 30 seconds, or until smooth and creamy. Add in salt and pepper and stir the mixture with a spoon.


Whipped Ricotta Crostini Ahead of Thyme

Add ricotta, salt, and pepper to a medium-sized mixing bowl and use a hand mixer to whip until light and airy—about 2 minutes. Add a generous amount of whipped ricotta to each piece of bread (use a piping bag for a prettier presentation!), and top with honey, fresh herbs, and an extra crack of black pepper. Serve warm.


Whipped Ricotta Crostini Ahead of Thyme

Add the ricotta, lemon zest, fresh garlic, olive oil (1 tbsp), honey, salt and pepper to a food processor. Blend until creamy and smooth. Whipped Ricotta Ingredients Before Blending. Whipped Ricotta. Step 4: Add the whipped ricotta to the crostini. Top with fresh parsley, an extra drizzle of honey, and black pepper.


Whipped Ricotta Crostini Ahead of Thyme

Slices the baguette, cut 0.5cm / 1/4-inch thick, ideally on the diagonal. Preheat oven to 160°C / 320°F. Alternatively, preheat a grill pan on the stove. Place the bread slices on a baking sheet, and spray or lightly brush them with some olive oil, than bake (or grill) for about 4-5 minutes or until golden and crispy.


Whipped Ricotta Crostini

Instructions. Arrange a rack in the center third of the oven and preheat to 400° Fahrenheit (205° celsius). To make the whipped ricotta, add ricotta cheese, lemon zest and kosher salt into a food processor fitted with the blade attachment. Process on high speed for 1 minute until smooth and creamy.


Whipped Ricotta Crostini (a.k.a. the easiest appetizer ever!)

Preheat oven to 350°F. Arrange sliced bread in a single layer on a large baking dish or sheet. Top each slice of crusty bread with a drizzle of olive oil, and a sprinkle of salt and pepper. Bake for 8-10 minutes until toasted and golden brown. In a medium bowl add ricotta, olive oil, honey, salt and pepper.


Whipped Ricotta Crostini (with Honey)

Instructions. Combine all whipped ricotta ingredients into a food processor. Process on high until smooth and creamy, about 2 minutes, scraping down the sides as needed. Chill for at least 1 hour before assembling. To assemble, evenly divide the whipped ricotta onto each crostini, about ½ tablespoon each.


Whipped Ricotta Crostini (a.k.a. the easiest appetizer ever!)

To assemble: Spread about 1 tablespoon of whipped ricotta on each crostini. Drizzle pomegranate reduction over ricotta. Sprinkle pomegranate arils, chopped fresh thyme and chopped pistachio nuts evenly over crostini. Place a few pea shoots decoratively on each crostini. Sprinkle with flaked sea salt.

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