FIVE QUICK RICOTTA CROSTINI RECIPES
Mediterranean cuisine is synonymous with fresh, high-quality cheeses and vegetables made in simple preparations to highlight their unique flavors. Our Ricotta Crostini Recipe is a great example of how decadent a humble slice of bread with good ricotta cheese can be!
Provided by Vicky & Ruth
Categories appetizer
Time 15m
Yield 14
Number Of Ingredients 3
Steps:
- Cut bread into slices and toast
- Spread about 2 tbsp of ricotta on each slice
- Top with your topping of choice see suggestions in the notes
Nutrition Facts : ServingSize 1 crostini with 2 tbsp ricotta, Calories 204 calories, Sugar 1.2, Sodium 286, Fat 8.2, SaturatedFat 4.7, UnsaturatedFat 2, Carbohydrate 22.6, Fiber 1, Protein 10.6, Cholesterol 25.5
PESTO CROSTINI
Look no further when you're searching for an elegant appetizer that's easy to put together. A platter of these crostini will disappear quickly! -Diane Kaplan, Riverdale, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 20 appetizers.
Number Of Ingredients 6
Steps:
- Place the bread slices on an ungreased baking sheet. Combine butter and garlic; spread over bread. , Broil 3-4 in. from the heat or until lightly browned. Cool slightly. Spread pesto over butter mixture; top with tomatoes and cheese. Broil 3-5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 170 calories, Fat 10g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 288mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
PESTO CROSTINI
Just 20 minutes to a homemade pesto spread atop cream cheese and crusty bread. This classic party appetizer is a delectable way to glam up your table.
Provided by My Food and Family
Categories Italian Food
Time 20m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Blend dressing, basil and 1/3 cup Parmesan in blender until smooth.
- Spread cream cheese spread onto toast slices; top with basil mixture.
- Sprinkle with remaining Parmesan.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 340 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 0 g, Protein 5 g
PARMA HAM CROSTINI WITH PESTO
These little Parma Ham Crostini with Pesto are perfect aperitivo nibbbles. Easily made with store cupboard ingredients and Parma Ham, they are a tasty little mouthful. Crostini means "toast" in Italian, and these are made with squares of toasted bread. Pesto and cherry tomatoes are added before the final flourish of a rosette of Parma Ham adorns the top of these stunning nibbles. As it is currently wild garlic and chive flower season, I garnished these Parma Ham Crostini with Pesto with chive and wild garlic flowers, but you can garnish them with any seasonal edible blooms you have to hand. I also added some snipped chives as a final garnish. Use any homemade or good quality bread for the little toast bases, but make sure you top these delectable bites with Prosciutto di Parma, for that very unique taste and silky texture.
Provided by Karen Burns-Booth
Categories Snacks
Time 15m
Number Of Ingredients 6
Steps:
- Toast the bread and cut each slice into 9 squares, to make 18 crostini.
- Spread half a teaspoon of pesto onto each square of toast.
- Slice the cherry tomatoes, and place 1 to 2 slices on each pesto covered crostini.
- Tear or cut each slice of Parma Ham in half lengthwise, and roll each long slice up into a rosette shape. Place the Parma Ham rosette on each loaded crostini and place them on to a serving platter.
- Scatter the snipped chives over the crostini and any edible flowers you are using.
- Serve with chilled white wine or Prosecco.
Nutrition Facts : Calories 148 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 488 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
PESTO AND ROAST TOMATO CROSTINI WITH BALSAMIC GLAZE
Pesto and Roast Tomato Crostini with Balsamic Glaze will be the favorite appetizer at every party! Fresh & flavorful basil pesto, naturally sweet grape tomatoes, and the addictive balsamic glaze are a perfect combination.
Provided by Kate
Categories Appetizer
Time 20m
Number Of Ingredients 15
Steps:
- Preheat oven to 400F.
- Toss the tomatoes in olive oil and season lightly with salt & pepper. Roast in the oven at 400F for about 10 minutes, or until tomatoes start to split and release juices.
- Brush the baguette slices with olive oil and toast in the oven at 400F for about 3 minutes. Remove from heat.
- Combine all the ingredients for the pesto in a small food processor, and pulse for a few seconds until well combined. Taste and see if more salt or lemon juice is needed.
- To assemble the crostini: add about 1/2 - 3/4 teaspoon pesto to each slice of toasted baguette. Top each crostini with 2-3 burst tomatoes. Drizzle with balsamic glaze. Serve warm immediately.
PESTO BRUSCHETTA ON GARLIC CROSTINI
Provided by Kelsey Nixon
Time 18m
Yield serves 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Make Pesto: Combine basil, garlic, Parmesan, Pecorino, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and cracked black pepper. Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.
- While bread crisps, make pesto and halve cherry tomatoes lengthwise. Top crostini with pesto spread, fresh mozzarella and grape tomato slice.
14+ CROSTINI TOPPING RECIPES: BLACKBERRY BURRATA MINT CROSTINI
One of the easiest ways to top crostini is with a spread of cheese, fresh berries, and a drizzle of honey. Blackberry Burrata Mint Crostini is part of this collection of easy crostini topping recipes, one you'll find irresistable with how quick it is to make and its fresh flavors.
Provided by Becca Mills
Categories Appetizer
Time 15m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 375°F. Spread baguette slices on a baking sheet. Drizzle with olive oil (don't drench them, dry areas are ok) and sprinkle with salt as desired. Flip slices over and repeat so both sides are lightly covered with oil. Bake for 5-7 minutes on each side until golden brown. Once toasted, remove from pan and set aside.
- Meanwhile, in a small bowl, mix together mint, lemon, olive oil, and a pinch of salt (to taste).
- Layer the following on top of each toasted crostini: 1-2 tablespoons of burrata, freshly ground black pepper, a pinch of salt flakes, 3-4 blackberries, a drizzle of the mint mixture, and a drizzle of honey. Top with additional mint leaves and salt flakes as desired. Serve immediately.
Nutrition Facts : Calories 209 kcal, Sugar 2 g, Sodium 193 mg, Fat 13 g, SaturatedFat 5 g, Carbohydrate 19 g, Fiber 2 g, Protein 8 g, Cholesterol 20 mg, ServingSize 2 crostini, UnsaturatedFat 5 g
PESTO AND MOZZARELLA CROSTINI
Discover Pesto and Mozzarella Crostini, the perfect appetizer! This mozzarella crostini features crispy sliced bread, creamy mozzarella cheese and traditional basil pesto. Serve this recipe before family pasta night!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 20m
Yield 8 servings, 3 crostini each
Number Of Ingredients 3
Steps:
- Heat oven to 400ºF.
- Place bread slices in single layer on baking sheet.
- Bake 7 to 10 min. or until bottoms of bread slices are golden brown.
- Meanwhile, cut cheese into 6 slices, then cut each slice into 4 pieces. Remove baking sheet from oven.
- Heat broiler. Turn bread slices over; spread with pesto. Top with cheese.
- Broil, 6 inches from heat, 1 min. or until cheese is melted and lightly browned.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
SUNNY'S WINNING PESTO AND RICOTTA TOAST
Provided by Sunny Anderson
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the pesto: Toast the pine nuts in a small skillet over low heat until fragrant and lightly browned, 3 to 4 minutes. Set aside to cool.
- In a food processor add the pine nuts, Parmesan, garlic, a pinch of salt, lemon zest, basil and pepper flakes and pulse. Slowly add olive oil while you pulse until the pesto comes together into a consistency that can be scooped without dripping. Transfer to a bowl or resealable container and store in the refrigerator until ready to use.
- For the toast: Preheat the oven to 400 degrees F.
- Place the bread slices on a baking sheet lined with nonstick aluminum foil and brush gently with olive oil on both sides. Bake until the edges are golden and the bread is crisp, about 15 minutes. Let cool to room temperature.
- Spoon some ricotta onto each crostini. Top with the pesto and a pinch of red pepper flakes. Finish with a drizzle of olive oil, and a squeeze of lemon and pinch of flaky salt if you like. Serve.
PESTO-BOCCONCINI CROSTINI
It's hard to beat the combination of mozzarella and pesto sauce for a quick Italian lunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Dividing evenly, spread crostini with prepared pesto; top with bocconcini. Season with salt and pepper.
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Category Cookstr RecipesEstimated Reading Time 1 min
- Put half the garlic into a pestle and mortar or a food processor. Add a bit more garlic if you like, but I tend to stick to about half a clove. Pound or pulse this with the fresh basil leaves and the pine nuts to a fine purée. Turn out into a bowl and add the Parmesan. Gently stir in and add a little olive oil until smooth and spreadable. If you want, add more Parmesan to adjust the taste.
- Grill or toast the slices of bread, rub with the remaining halved clove of garlic, then drizzle with a little extra virgin olive oil. Spoon over the pesto and season well to taste.
CAPRESE PESTO CROSTINI - THREE OLIVES BRANCH
From threeolivesbranch.com
5/5 (3)Total Time 15 minsCategory AppetizerCalories 76 per serving
- Cut the cherry tomatoes in half. Place in a small bowl with the pearlini mozzarella. Drizzle with olive oil and add the dried basil. Stir to combine and set aside to marinate.
- Cut the baguette into 1/4 to 1/2 inch slices. Bake them as per instructions for How to Make Crostini at the bottom of this recipe.
POTATO CROSTINI WITH PESTO CHEESE - JUST 5 INGREDIENTS ...
From dinner-mom.com
5/5 (6)Total Time 35 minsCategory AppetizerCalories 114 per serving
- Spray potato slices lightly with additional cooking spray and sprinkle evenly with 1/4 teaspoon of garlic salt.
- Roast 20 to 25 minutes or until potatoes are tender and browned, turning potatoes over halfway through and sprinkling with remaining garlic salt.
PESTO CROSTINI APPETIZER - LIZ BUSHONG
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Servings 1Estimated Reading Time 1 min
- In food processor, pulse walnuts one or two times, add arugula leaves, basil, parsley, 2 tablespoons cheese and garlic, pulse until smooth.
- Scrape down sides and add softened butter and olive oil. Pulse mixture until smooth and creamy. Add salt and pepper if desired to taste.
- Spread small amount of pesto on crostini, sprinkle with parmesan cheese, top with sliced tomato.
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BEST PUMPKIN & PESTO CROSTINI RECIPE - COUNTRY LIVING
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Servings 32Estimated Reading Time 1 minCategory AppetizersTotal Time 1 hr
- Preheat oven to 400°F. Toss together pumpkin, red pepper, and 1 1/2 tablespoons oil. Season with salt and black pepper. Bake on a rimmed baking sheet, stirring once, until tender and lightly brown, 25 to 30 minutes.
- Combine, basil, spinach, garlic, and remaining 1/3 cup oil in a blender. Process, scraping down sides as needed, until blended and smooth, about 30 seconds. Stir in Parmesan and lemon zest and juice. Season with salt and black pepper.
- Cut each bread slice into 4 pieces. Bake on a baking sheet until lightly toasted, 8 to 10 minutes. Top crostini with burrata, pumpkin, pesto, and pecans, dividing evenly. Season with salt and black pepper.
PESTO FETA CHEESE CROSTINI APPETIZER - EASY PEASY CREATIVE ...
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Estimated Reading Time 2 mins
- On a large baking sheet, toast bread slices for about 5 minutes or until crisp and golden, turning once. Remove from oven and allow to cool.
- Spread each bread slice with plenty tomato pesto; top with crumbled feta cheese and one small basil leaf.
PEA PESTO CROSTINI RECIPE - THEVEGLIFE
From theveglife.com
Cuisine AmericanCategory AppetizerServings 6Total Time 10 mins
- Slice and toast the baguette. OPTIONAL: using a whole garlic clove, rub onto the toasted slices for additional flavor.
PESTO AND CORN CROSTINI RECIPE | MYRECIPES
From myrecipes.com
Servings 8Total Time 15 mins
- Preheat oven to 375°F. Arrange baguette slices in a single layer on a baking sheet. Brush tops with melted butter. Bake in preheated oven until slices are just beginning to brown at edges, about 12 minutes. Remove from oven, and cool to room temperature.
BEAUTIFUL PESTO RICOTTA CROSTINI – SHE KEEPS A LOVELY HOME
From shekeepsalovelyhome.com
5/5 (1)Total Time 1 hr 30 minsCategory AppetizerCalories 163 per serving
- Pre-heat oven to 350 F. (175 C.) Cut 12 slices of baguette about ½ an inch thick. Brush or dip one side of the slices in olive oil, and sprinkle with garlic powder. Toast slices for 10 minutes, or until nicely brown. Remove toasts, but keep the oven on.
- Bring a small pot of water to a rolling boil and blanch 1 cup (226g) of small pearl onions for 30 seconds. Quickly pour out the hot water, and replace it with cold water. Allow the onions to sit in cold water for about a minute.
- With a very sharp, thin knife, slice the ends off of the pearl onions and peel. Slice pearl onions in half and place them on a foil-lined baking sheet. Spoon a few drops of balsamic vinegar onto each onion-half. Bake at 350 F. (175 C.) for 30 minutes.
PESTO RICOTTA CROSTINI APPETIZERS - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
4.8/5 (8)Total Time 15 minsCategory AppetizerCalories 40 per serving
- MAKE CROSTINI: Toast bread to golden brown. Lightly brush one side of toasts with olive oil, then rub the cut half of garlic clove on the toasts.
- ASSEMBLE: On each toast, spread a thin layer of ricotta cheese, add a layer of pesto. Sprinkle with cut peaches. Cut each toast into 2-3 smaller pieces. Lay appetizers on a platter. Just before serving, drizzle with Balsamic glaze/reduction if using.
CLASSIC BASIL PESTO CROSTINI - COOKING CHAT
From cookingchatfood.com
5/5 (5)Total Time 20 minsCategory AppetizerCalories 442 per serving
- Have a food processor at the ready, with sharp blade at the bottom. Add the garlic, and pulse to mince.
- Put the basil into the food processor, and give it a quick whir to begin chopping the basil and make room for the remaining pesto ingredients.
- Add the olive oil, cheese and pine nuts. Puree to get everything well combined. Open the food processor, scrape the sides to get bits of garlic and basil that haven’t been incorporated, then give the processor a final whir.
- Preheat an oven to 400. Spread the bread out in a single layer on a baking sheet or large piece of aluminum foil. Coat one side of each slice of bread with oil spray. Put the bread into the oven, and toast for about 5 minutes until it starts to brown and get slightly crispy.
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