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Pesto Ricotta Crostini served on a marble tray.

Pesto and Ricotta Crostini

Learn how to make the tastiest crostini topped with a creamy ricotta pesto sauce and juicy, fresh tomatoes!
Prep Time30 minutes
Cook Time5 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: Italian
Servings: 30 crostini
Calories: 37kcal
Author: Ginnie

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:

Equipment

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

Pesto Ricotta Sauce - You will have leftover sauce. Make another batch of crostini, spread it on toast, use as a pizza sauce, or toss it with pasta. If you'd like to use store bought pesto, simply mix together ¼ cup pesto and ¼ ricotta cheese.
Lemon - Use juice from leftover lemon to make a Glass of Lemonade or a simple Lemon Vinaigrette.
More - Check out the info before this recipe card for step by step photos, recipe variations, serving suggestions, and more!

Nutrition

Calories: 37kcal
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