Whipped Ricotta Crostini Recipes

ROASTED TOMATO, RICOTTA AND BASIL CROSTINI

Roasted Tomato, Ricotta and Basil Crostini image

Provided by Trisha Yearwood

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1/2 loaf baguette
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 cup grape or cherry tomatoes, cut in half
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
1 cup ricotta cheese
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
8 leaves fresh basil, cut into chiffonade

Steps:

For the crostini: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Cut the baguette into thin slices and put them on one of the prepared baking sheets. Brush the bread with olive oil, then sprinkle with salt and pepper to taste. Bake until they are golden brown and crunchy, about 15 minutes.
For the roasted tomatoes: In a medium bowl, mix together the tomatoes, honey, olive oil and red wine vinegar and season with salt and pepper. Put the mixture on the other prepared baking sheet and bake until the tomatoes start to color and shrivel, about 25 minutes.
For the ricotta: In a medium bowl, mix together the ricotta, olive oil and garlic powder until well combined. Season with salt and pepper.
When the crostini are cooled slightly, spread the ricotta cheese mixture over the top of each piece, and then top with the roasted tomatoes, drizzling any extra juices over the top. Garnish with the chiffonade of basil.

WHIPPED RICOTTA & CROSTINI

Whipped Ricotta & Crostini image

Whipped ricotta is the perfect appetizer for late spring and summer. The dill pollen really comes through in this creamy recipe. You can modify this with other flavors like roasted garlic, fresh mint, or crushed fennel seed. Serve this ricotta fancied up on crostini, or as a dip for veggie sticks and crackers. This ricotta recipe also makes an outstanding base for huge chunks of late-summer tomatoes.

Provided by Geoff Marshall

Number Of Ingredients 18

Ingredients

FOR CROSTINI
1 baguette
4 tablespoons olive oil
pinch of sea salt
optional: 1/2 teaspoon garlic powder
FOR WHIPPED RICOTTA
16 ounces (by weight) ricotta cheese
2 tablespoons good olive oil
1/2 teaspoons dill pollen
cracked pepper to taste
salt to taste
optional: 1/2 teaspoon fresh lemon zest
FOR MARINATED TOMATOES:
2 cups cherry tomatoes
2 tablespoons olive oil
2 tablespoons balsamic vinegar
pinch salt
pinch pepper

Steps:

For the crostini:Preheat oven to 400FSlice baguette into 1/4-inch-thick chips. Brush each side of the bread slices with a generous amount of oil. Season with salt and garlic powder. Bake in the oven for 7-10 minutes, flipping them halfway through. Crostini should be golden brown and crunchy.For the marinated tomatoes:Whisk together olive oil, balsamic vinegar, salt, and pepper in a small mixing bowl.Add sliced tomatoes to the bowl and give them a gentle toss so everything is coated. Set aside.For the ricotta:Whip ricotta in a standing mixer on medium-high for about 2 minutes until it is fluffy.Fold in olive oil, dill pollen, salt, pepper, and the optional lemon zest.Taste the ricotta mixture, adjust salt to taste.Assembly:Spread ricotta over each crostini. Add a couple marinated tomato over each crostini, and finish with additional dill pollen if desired. You can also drizzle some of the leftover tomato dressing over each crostini.

RICOTTA CROSTINI

Ricotta Crostini image

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 25m

Yield Makes about 12

Number Of Ingredients 7

Ingredients

1 loaf Italian country bread, sliced 1/3 inch thick (about 12 slices)
1/3 cup extra-virgin olive oil, plus more for drizzling (optional)
Flaky sea salt, such as Maldon
1 cup fresh ricotta, for serving
Freshly ground pepper, for serving (optional)
Tomato-Anchovy Salad, for serving (optional)
Roasted Broccoli Rabe, for serving (optional)

Steps:

Preheat oven to 450 degrees. Arrange bread on a baking sheet; brush both sides with oil. Season with salt. Toast until golden brown, about 8 minutes. Let cool completely on a wire rack. Spread with ricotta; drizzle with oil and sprinkle with pepper, or add toppings as desired.

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