Looking for a quick and easy, yet impressive appetizer? This Whipped Ricotta Crostini comes together in just 10 minutes and is sure to please a crowd!
Just like my Caprese Bruschetta, individual portions of crispy, crunchy French baguette are topped with light and airy seasoned whipped ricotta, then drizzled with sweet honey and fresh herbs to give you the perfect recipe for gourmet light bites.
With just 6 ingredients and 10 minutes required, this recipe is a go-to as a busy mom who loves to entertain.
Whipped Ricotta Crostini Ingredient Specifications
For your ricotta, whole milk ricotta works best. I tested it with both whole milk ricotta and part-skim ricotta, and the part-skim doesn’t get quite as light and airy when whipped.
Also of note, if you like a little spice and have hot honey on hand, it works great here!
As for the fresh herbs, I usually go for fresh thyme, but oregano, dill, and basil are also delicious here.
Whipped Ricotta Crostini Tips and Tricks
Slice Your Bread Thin
For perfect individual portions that are easy to eat, it’s best to keep the thickness of your slices around 1/2 inch.
Use a large, serrated knife to slice. Depending on the size of your baguette, you will likely get anywhere from 12-18 slices.
Brush Each Slice with Oil
I love using a pastry brush to get a thin, even coat of oil on each side of the sliced baguette. You can also just drizzle a dash of oil over top!
Adding the oil to the sliced baguette will help it get crispy in the oven.
Spread your oiled baguette out on a baking sheet and bake about 2-3 minutes before flipping them over. Then, bake again for another 2-3 minutes until both sides are crispy to the touch.
Season Your Ricotta
Ricotta is thick, creamy, and smooth, giving it an incredible texture, especially when whipped! Its downfall is that its flavor is very mild. I love to season it or even mix it with something with a flavor-punch like in this Ricotta Pesto Pasta.
This just means that seasoning your ricotta with salt and pepper makes a big difference! Start with about 1/4 teaspoon of each and taste as you go, adding more if need be. You can also add some crushed red pepper if you like a little kick.
Use a Hand Mixer to Whip Ricotta
Whipping your ricotta will aerate it, turning it from thick and creamy to light and airy.
With your hand mixer on high, you should only have to whip it for about 2 minutes to get the perfect consistency!
I Like to Use a Piping Bag
This is of course optional but makes a great visual impact. We eat with our eyes first, after all!
I used the piping bag on its own to create thick swirls of whipped ricotta on my crostini, but you can also use a piping tip and make fancy designs. Have fun with it!
Top the Whipped Ricotta with Honey
The honey in this Whipped Ricotta Crostini adds a punch of sweetness and earthiness to elevate the flavor.
Layer the honey on top of your whipped ricotta for the perfect bite!
Finish Your Crostini with Fresh Herbs
My preference is English thyme, but this crostini is so versatile! You can use fresh dill, oregano, basil, or even mint!
The herb will give an extra flavor pop and a hit of freshness on your tongue.
How to Store and Reheat Leftover Whipped Ricotta Crostini
It’s best to store the whipped ricotta and crostini separately, to avoid your baguette getting soggy.
If you’ve already assembled your Whipped Ricotta Crostini, simply scrape the ricotta off the top and store it in an airtight container. It will last in the refrigerator for 3-5 days.
Re-toast your bread in the oven at 350°F or in the toaster, and spread your saved ricotta over top.
10-Minute Whipped Ricotta Crostini with Honey
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Reusable Piping Bag (optional)
Ingredients
- 1 French baguette
- 2 tablespoons olive oil
- 2 cups whole milk Ricotta
- salt + pepper to taste
- 2 tablespoons honey (optional)
- 1 handful fresh herbs, like oregano, dill, thyme, basil, or mint (optional)
Instructions
- Preheat your oven to 375°F and slice the baguette into small pieces, about 1/2-inch wide.1 French baguette
- Drizzle or use a pastry brush to add a thin coat of olive oil on both sides of the bread and arrange them on a large baking sheet (or two!).2 tablespoons olive oil
- Toast the bread in the oven until crispy, about 5 minutes, flipping halfway in between.
- Add ricotta, salt, and pepper to a medium-sized mixing bowl and use a hand mixer to whip until light and airy—about 2 minutes.2 cups whole milk Ricotta, salt + pepper to taste
- Add a generous amount of whipped ricotta to each piece of bread, and top with honey, fresh herbs, and an extra crack of black pepper. Serve warm.2 tablespoons honey, 1 handful fresh herbs, like oregano, dill, thyme, basil, or mint
Pro Tips
- Using a pastry brush is the best way to get the thinnest even layer of olive oil on each slice of bread!
- Use a piping bag to add your ricotta to your bread for the best presentation!
