Whipped Ricotta Crostini

There’s something about crostini that makes any get-together feel a bit fancier—even if you’re just snacking alone in your kitchen with a glass of wine. And when it comes to toppings, whipped ricotta is the ultimate upgrade. It’s rich, creamy, and so easy to whip together (pun absolutely intended). Pair that velvety cheese with crispy toasted bread and a few tasty toppings, and you’ve got a crowd-pleaser that disappears in minutes.

If you’ve never made whipped ricotta before, don’t worry—it’s one of those recipes that sounds more complicated than it is. All it takes is a tub of ricotta cheese, a drizzle of olive oil, and a few minutes in the food processor. The result? A silky, luscious spread that’s mild in flavor but incredibly versatile. It acts like a blank canvas for both sweet and savory toppings, which is where the fun really begins.

I love making these crostini when I’m hosting friends or family. They’re bite-sized, easy to prep ahead, and always look impressive once plated. Plus, you can mix and match flavors depending on what’s in season or what you’re craving. Fresh tomatoes and basil in summer, roasted grapes and honey in the cooler months, or a savory combo like prosciutto and fig jam—there’s really no wrong way to top them.

Whether you’re putting together a last-minute appetizer for a dinner party or just want something a little extra for your weekend snack board, whipped ricotta crostini are the answer. They strike that perfect balance between simple and special—and once you try them, you’ll probably start keeping ricotta in your fridge just for this purpose.

Why You’ll Love It

• Quick and easy to make – With just a few ingredients and minimal prep, you can have a batch of these ready in under 20 minutes. Perfect for last-minute entertaining or when you’re short on time but still want something impressive.
• Super versatile – Sweet or savory? You choose! Whipped ricotta crostini can be topped with everything from fresh herbs and roasted veggies to fruit compotes, nuts, or even a drizzle of hot honey.
• Great for entertaining – These are elegant finger foods that look beautiful on a platter, making them ideal for parties, holidays, or casual wine nights with friends.
• Make-ahead friendly – You can whip the ricotta and toast the bread ahead of time, so all that’s left is assembling before serving. That means less stress and more time to enjoy.
• A total crowd-pleaser – The creamy ricotta paired with the crunch of toasted bread is a texture lover’s dream. Add your favorite toppings and you’ve got a dish that disappears fast every single time.

Ingredient List

For the Whipped Ricotta

• 1 cup whole-milk ricotta cheese
• 1 tablespoon extra virgin olive oil
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon kosher salt
• Freshly ground black pepper, to taste

For the Crostini

• 1 baguette, sliced into 1/2-inch pieces
• 2 tablespoons olive oil (for brushing)
• A pinch of sea salt

Optional Toppings (choose your favorites)

• Fresh herbs (like basil, thyme, or rosemary)
• Cherry tomatoes, halved
• Honey or hot honey drizzle
• Roasted or fresh figs, sliced
• Toasted nuts (walnuts, pistachios, or almonds)
• Lemon zest

Ingredient Notes

• I always use whole-milk ricotta because it’s creamier and whips up beautifully. Avoid low-fat versions—they tend to be grainy.
• Extra virgin olive oil adds a subtle richness to the ricotta; don’t skip it!
• Freshly grated Parmesan boosts the umami flavor, making the whipped ricotta taste way more complex.
• For the bread, a crusty baguette works best since it crisps up nicely without getting soggy under the cheese.
• Don’t forget to brush the bread with olive oil and sprinkle a little sea salt before toasting — it makes a big difference in flavor and crunch!
• Feel free to get creative with toppings based on what’s in season or what you have on hand.

Kitchen Equipment Needed

• Food processor or blender – To whip the ricotta into a smooth, creamy texture. A food processor works best, but a high-speed blender will do too.
• Mixing bowl – For combining the ricotta and other ingredients if you’re mixing by hand.
• Baking sheet – To toast the baguette slices evenly in the oven.
• Pastry brush – For brushing olive oil on the bread slices before toasting.
• Spatula or spoon – To spread the whipped ricotta onto the crostini.
• Zester or microplane (optional) – For adding fresh lemon zest or finely grated Parmesan on top.

Instructions

Step 1: Prepare the Whipped Ricotta

• Place the ricotta cheese, olive oil, Parmesan, salt, and a few grinds of black pepper into your food processor or blender.
• Blend on medium speed until the mixture is smooth and fluffy, about 1–2 minutes.
• Pro tip: Stop and scrape down the sides halfway through to make sure everything blends evenly. If the ricotta feels too thick, add a teaspoon of water or more olive oil to loosen it slightly.

Step 2: Slice and Toast the Baguette

• Preheat your oven to 375°F (190°C).
• Arrange the baguette slices on a baking sheet in a single layer.
• Brush each slice lightly with olive oil on both sides, then sprinkle a pinch of sea salt over the top.
• Toast in the oven for about 8–10 minutes, flipping halfway, until the bread is golden brown and crispy.
• Pro tip: Keep an eye on the bread during the last few minutes—it can go from perfectly toasted to burnt very quickly!

Step 3: Assemble the Crostini

• Let the toasted baguette slices cool for a minute or two.
• Using a small spoon or spatula, generously spread the whipped ricotta onto each slice.
• Add your favorite toppings—whether that’s fresh herbs, cherry tomatoes, honey, or nuts.

Step 4: Final Touches and Serve

• For an extra pop of flavor, sprinkle a little lemon zest or more freshly ground pepper on top.
• Arrange the crostini on a serving platter and enjoy immediately!
• Pro tip: If you’re making these ahead, keep the whipped ricotta refrigerated and toast the bread just before serving to keep it crisp.

Tips and Tricks for Success

• Use whole-milk ricotta for the creamiest texture; avoid low-fat versions that can be grainy.
• Don’t skip the olive oil in the whipped ricotta—it adds richness and helps with smoothness.
• Toast the bread just before serving to keep it crunchy and prevent sogginess.
• When spreading ricotta, use room temperature cheese for easier whipping and smoother texture.
• Experiment with toppings but avoid overly watery ingredients that might make the crostini soggy.
• If you don’t have a food processor, use a hand mixer or vigorously whisk the ricotta to get it light and airy.
• Store any leftover whipped ricotta in an airtight container in the fridge for up to 3 days.

Ingredient Substitutions and Variations

• Ricotta: If you can’t find fresh ricotta, mascarpone or cream cheese mixed with a little milk can work as a creamy alternative.
• Bread: Swap the baguette for sourdough, ciabatta, or even rye bread for different flavor and texture.
• Olive oil: Use flavored oils like garlic-infused or chili olive oil to add a subtle twist.
• Parmesan: Try Pecorino Romano or Asiago for a different sharpness.
• Toppings: Use roasted vegetables like bell peppers or zucchini instead of fresh tomatoes for a smoky flavor.
• Sweet variations: Drizzle with maple syrup or honey and top with fresh berries or figs for a dessert-style crostini.
• Herbs: Swap basil for mint or tarragon for an unexpected fresh note.

Serving Suggestions

• Serve whipped ricotta crostini alongside a fresh arugula salad with lemon vinaigrette for a light, refreshing meal.
• Pair these crostini with a glass of chilled Sauvignon Blanc or your favorite crisp white wine—perfect for easy entertaining.
• I love topping mine with a drizzle of honey and some toasted pistachios for a sweet and crunchy contrast.
• Add a few slices of prosciutto or smoked salmon on top for a more filling appetizer or light lunch.
• For a cozy snack, serve with roasted vegetables and a drizzle of balsamic glaze—it’s a flavor combo that always impresses.

Storage and Reheating Instructions

• Store whipped ricotta in an airtight container in the refrigerator for up to 3 days.
• Keep toasted crostini separate in an airtight container at room temperature for up to 2 days to maintain crispness.
• To refresh crostini, re-toast in a 350°F (175°C) oven for 3–5 minutes before serving.
• Avoid assembling crostini too far in advance to prevent soggy bread. Assemble just before serving for best texture.
• Leftover whipped ricotta can be stirred and used as a spread on sandwiches or mixed into pasta for a quick sauce.

Frequently Asked Questions

Can I use part-skim ricotta for this recipe?

You can, but whole-milk ricotta gives the best creamy, smooth texture. Part-skim tends to be a bit grainier and less rich, so it won’t whip up quite as luxuriously.

How far ahead can I prepare the whipped ricotta?

Whip it up and store it in the fridge for up to 3 days. Just give it a quick stir before spreading. Toast the bread right before serving to keep it crunchy!

Can I make these gluten-free?

Absolutely! Just swap the baguette for your favorite gluten-free bread or crackers. Toast them lightly for that perfect crunch.

What are some easy topping ideas if I don’t want to cook?

Try fresh cherry tomatoes with basil, a drizzle of honey and walnuts, or sliced cucumbers with a sprinkle of lemon zest — all fresh, simple, and delicious.

Can I freeze whipped ricotta?

Whipped ricotta doesn’t freeze well because it can separate and get watery. It’s best enjoyed fresh or refrigerated for a few days.

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Did you try this recipe? Let me know in the comments how it turned out!

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