Need an effortless appetizer? You'll love this Pesto Ricotta Crostini! These crunchy toasts are easy to make, and the fresh tomato and creamy pesto topping is simply divine. Make a snack out of these mouthwatering toasts, or treat your party guests. They're a total crowd pleaser!
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Ginnie's Take
I love a classic tomato-basil combo. It's just so fresh tasting! As summer winds down, I'm trying to enjoy these flavors as much as possible, and this Pesto Ricotta Crostini has been a recent favorite. These mini toasts are easy to make, and the mouthwatering topping is the perfect contrast between fresh, juicy tomatoes, bright basil, and creamy cheese, all served on a crunchy toast base. This recipe is simply irresistible!
Why You'll Love This Recipe
- Delicious - These petite toasts have a wonderful, fresh tomato-basil flavor, and the contrast between the creamy cheese and the crunchy bread is so delish.
- Easy - The toasts and toppings are both simple to prepare. You can even make them ahead of time, then assemble the crostini right before serving.
- Great for Entertaining - Crostini is always a crowd pleaser. Make a batch of these yummy toasts for your next party, then watch them disappear fast!
Jump to:
Ingredients
This flavorful appetizer is made with basic, easy to find ingredients! Here's what you'll need:
- Crostini - Homemade Crostini is simple to make with a baguette, extra virgin olive oil, and kosher salt.
- Pesto Ricotta - The toasts are topped with a luscious Ricotta Pesto Sauce made with ricotta cheese and homemade pesto sauce (store bought pesto also works great). You'll need fresh basil, garlic, nuts (such as pine nuts or walnuts), extra virgin olive oil, parmesan cheese, and lemon zest (which is optional) to prepare the pesto.
- Tomatoes - The crostini is topped with sliced cherry tomatoes.
- Salt - A pinch of flaky sea salt (such as Maldon) is the perfect finishing touch.
This recipe is naturally vegetarian, and you can easily adapt it to other diets. Check out the Variations section below for tips!
You'll Also Need
You'll need a sharp knife (serrated knives work best), a pastry brush, and a large sheet pan to make the toasts, plus a food processor to prepare the ricotta sauce.
How to Make Crostini with Pesto Ricotta and Tomatoes
This Ricotta Cheese Crostini with Pesto and Tomatoes is simple to prepare! You'll find a recipe card with measurements below, but here's an overview of the steps:
- Make crostini toasts. Start by thinly slicing the bread, then brush each slice with olive and sprinkle with salt. Bake the toasts until they are lightly browned and crisp.
- Prepare ricotta pesto. While the toasts bake, make the pesto using your food processor, then blend in the ricotta cheese.
- Spread toasts with sauce. Top each toast with a dollop of pesto ricotta sauce.
- Add tomatoes. Cut each of the cherry tomatoes into three slices, then layer the tomatoes over the pesto sauce.
- Sprinkle with salt. Top the tomatoes with a pinch of flakey sea salt.
Alright, time to enjoy your amazing Ricotta Pesto Crostini. You are going to love each and every delectable bite!
Variations
This recipe is easy to customize with a simple substitution or two! Here are a few ideas to try:
- Tomatoes - Top the toasts with diced heirloom tomatoes (drain well first), Roasted Grape Tomatoes (or Cherry Tomatoes), or flavorful Marinated Tomatoes.
- Pesto - Replace the basil pesto for another variety, such as Rosemary Pesto Sauce, Macadamia Pesto, Cilantro Pesto Sauce, Kale Pesto Sauce, or Skinny Pesto.
- Crostini - Swap out the simple toasts for Garlic Crostini, Sourdough Crostini, or Focaccia Bread Crostini.
- Gluten Free - Use a gluten free baguette when making the toasts.
- Vegan + Dairy Free - Substitute plant based ricotta (or another creamy cheese) and use vegan parmesan when making the pesto ricotta sauce.
- Nut Free - Skip the nuts in the pesto, and use pepitas instead.
Serving Suggestions
Planning a party? Pair this Pesto and Ricotta Crostini with other easy appetizers, like these dreamy Boursin Stuffed Mushrooms, addictive Olive Oil Bread Dip, classic Beau Monde Dip, and easy Grilled Vegetables.
Storage
This Pesto Crostini recipe is meant to be eaten shortly after it's made. However, you can prep the crostini and ricotta sauce ahead of time. The crostini can be stored in an airtight container at room temperature for up to two weeks (or frozen), and the ricotta sauce can be made a couple days before your event and refrigerated.
Related Recipes
If you enjoyed this recipe, try my Roasted Tomato Crostini and Tomato Basil Bruschetta Crostini next! And you'll love these other ideas, too:
- This scrumptious Peach Crostini is a wonderful treat during peach season!
- Craving something a little sweet and savory? This yummy Goat Cheese and Hot Honey Crostini is guaranteed to satisfy your craving!
- This Avocado Crostini looks (and tastes) like just mini avocado toasts!
- If you're craving autumnal flavors, you'll be sure to fall for this cozy Butternut Squash Crostini.
- This delightful Brie and Fig Jam Crostini is super quick to make (and so delicious)!
- Serve this tasty Cranberry, Walnut, and Blue Cheese Crostini during the holidays. It makes the perfect Thanksgiving or Christmas appetizer!
- If you're a funghi fan, you will love this flavorful Mushroom and Goat Cheese Crostini!
P.S. Looking for more ways to use the pesto ricotta sauce? You'll love this decadent Pesto Ricotta Pasta and this tasty Pesto Ricotta Toast, too!
Frequently Asked Questions (FAQs)
Crostini is a type of Italian appetizer made from thinly sliced bread (usually a baguette) that has been brushed with olive oil and baked until crisp. These little toasts are served with different toppings, such as cheeses, fruits and veggies, nuts, spreads, herbs, and nuts, or alongside dips for dunking.
The word crostini, means "little toasts" in Italian. The singular form of crostini is crostino.
Crostini can be served hot, at room temperature, or cold, depending on the toppings. It's often eaten at room temperature, making it perfect for parties!
Crostini should be crunchy, but not so hard that it hurts your mouth. If your crostini is difficult to eat, try slicing your bread thinner (about ¼-inch thick is best), or choose a bread with a lighter texture.
Crostini and bruschetta are two types of Italian appetizer toasts. Crostini is usually made from a thinly sliced baguette, brushed with olive oil, and baked until crunchy. Bruschetta is typically made with rustic-style bread, sliced a little thicker, grilled, and then rubbed with garlic. Because bruschetta is traditionally grilled, is has a charred, slightly smokey flavor.
Pesto and Ricotta Crostini
Ingredients
For Crostini:
- 1 baguette
- 1 to 2 tablespoons extra virgin olive oil
- kosher salt
For Pesto Ricotta:
- 2 cloves garlic
- ¼ cup nuts (such as pine nuts or walnuts)
- 2 cups fresh basil leaves (lightly packed)
- ¼ cup shredded Parmesan cheese
- ¼ cup extra virgin olive oil
- ½ teaspoon kosher salt
- zest from 1 lemon (optional)
- ½ cup ricotta cheese
For Assembly:
- 30 cherry tomatoes (or grape tomatoes)
- Maldon sea salt flakes (or other flakey sea salt)
Equipment
- Large Baking Sheet (or two)
Instructions
Prepare Crostini:
- Preheat oven to 425°F (220°C).
- Using serrated knife, cut baguette on an angle into 30 thin slices (¼ inch thick). (You may have extra bread.)
- Place bread slices on a baking sheet in a single layer (you may need more than one). Brush both sides lightly with olive oil, then sprinkle with kosher salt.
- Bake for 5 to 10 minutes, or until crisp throughout and lightly golden (no need to flip). Set aside.
Make Pesto Ricotta:
- While crostini bakes, mince 2 garlic cloves and ¼ cup nuts in food processor.
- Add 2 cups fresh basil, ¼ cup shredded Parmesan, ¼ cup olive oil, ½ teaspoon salt, and lemon zest from 1 lemon (if using) to food processor. Purée until a smooth sauce forms.
- Mix in ricotta, blending until well combined. Season generously with salt to taste. Set aside.
Assemble Crostini:
- Slice 30 cherry tomatoes into 3 slices each.
- Measure out ½ cup pesto ricotta sauce (save the rest for another use; see note). Divide sauce evenly between toasts.
- Top each toast with 3 tomato slices, then sprinkle tomatoes lightly with Maldon sea salt.
- Serve immediately. Enjoy!
Notes
Nutrition
