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Whipped Ricotta Crostini (a.k.a the easiest appetizer ever)

If you’re in need of a super easy but impressive appetizer (or dinner!), these customizable, crowd-pleasing, creamy whipped ricotta crostini are a lifesaver! You’ll want to use good quality fresh whole milk ricotta, which should taste creamy and sweet (avoid brands that have stabilizers and gums in the ingredient list). You can top the crostini with any number of seasonal ingredients. Some of my favorite combinations include: roasted delicata squash with a drizzle of maple syrup and a sprinkle of sea salt; pomegranate molasses with pomegranate seeds and toasted walnuts; roasted mushrooms with baby arugula, shaved Parmesan and a drizzle of truffle oil; and honey (regular or truffle) with a sprinkle of sea salt.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: American
Keyword: ricotta appetizer, ricotta crostini recipe, ricotta recipes
Servings: 8 -10


Garlic toasts

  • 1 French baguette (regular or gluten-free), cut on the diagonal into ½-inch slices
  • Olive oil, for brushing
  • Salt and freshly ground black pepper
  • 1 large garlic clove, halved

Whipped ricotta

  • 1 ½ cups fresh whole milk ricotta cheese, at room temperature
  • 1 teaspoon good quality extra virgin olive oil
  • 2-3 teaspoons whole milk, cream or half and half
  • Salt and freshly ground black pepper
  • Toppings of your choice (see ideas above!)


For the toasts:

  • Preheat the oven to 375˚F.
  • Arrange the baguette slices on two large baking sheets in a single layer. Brush each slice with olive oil, and season with salt and pepper. Flip the slices and do the same on the other side. Bake 5-8 minutes, or until light golden and crisp on the bottom. Turn each slice over and bake an additional 5-6 minutes, or until golden and crisp on both sides. Immediately rub each slice of warm bread with the flat half of a garlic clove. Set aside. Do Ahead: The toasts can be made up to 8 hours in advance. Let cool and store in an airtight container at room temperature.

For the whipped ricotta:

  • Place the ricotta in a bowl and drizzle with the olive oil and 2 teaspoons of the milk (or cream or half and half). Season with salt and pepper. Using a rubber spatula, beat the ricotta until creamy and smooth. The ricotta should be thick but easily spreadable. If you think it’s too thick, stir in another teaspoon of milk. Do Ahead: The ricotta can sit at room temperature for up to an hour, or it can be refrigerated for up to 2 days. Bring it to room temperature before serving.
  • There are two ways to serve the crostini. You can place the ricotta in a serving bowl, drizzle it with olive oil, and serve it with the toasts and toppings alongside for guests to build their own crostini. Or, you can spread the ricotta generously over the toasts, top them as desired, and then arrange the crostini on a platter and serve.


  • Use the best quality ricotta you can find—the only ingredients listed should be milk (and/or whey), salt and vinegar. You can find the ultra good stuff (which you will want to eat with a spoon) at Italian markets and specialty cheese stores, but some solid supermarket brands include Organic Valley, Calabro and Biazzo. Be sure to avoid anything with stabilizers or gums in the ingredient list.
  • The sky is the limit when it comes to toppings! Go for whatever is in season (think peas, asparagus, radishes and/or tender herbs in the spring; tomatoes, roasted eggplant, summer squash, peaches and/or figs in the summer; and winter squash, caramelized onions, mushrooms and/or roasted carrots in the fall and winter).