When it comes to effortlessly chic entertaining, nothing beats a classic Crostini. And this recipe for Ricotta and Herb Crostini with Cherry Tomatoes is the pinnacle of quick, elegant appetizers. It combines the satisfying crunch of perfectly toasted bread with a cloud-like layer of creamy, lemon-kissed ricotta, all topped with the bright, sweet burst of marinated cherry tomatoes.
This recipe is guaranteed to be a hit on your blog and on Pinterest because it is truly a 15-minute appetizer. There’s no cooking time beyond toasting the bread, and the fresh, simple flavors are universally loved. It’s perfect for summer gatherings, holiday appetizers, or simply a light, elegant snack on a weeknight. We’ll show you the crucial secret: how to make sure your ricotta filling is thick and creamy—not watery—and the simple trick to achieving perfectly golden, shatteringly crisp crostini every single time.
Get ready to serve a sophisticated, fresh, and unbelievably easy appetizer that everyone will rave about. This Ricotta Crostini is guaranteed to disappear the moment it hits the platter!
Why This Crostini Recipe is the Ultimate Easy Appetizer
This recipe is structured to maximize flavor and texture contrast while minimizing effort, which is exactly what home cooks search for.
- Texture Contrast is Key: The success of crostini depends on the contrast between textures. We achieve a shatteringly crisp bread base and a smooth, soft, creamy topping. This contrast is what makes each bite so addictive.
- The Ricotta Secret (Draining): Standard ricotta can be watery. By taking two minutes to drain the ricotta (or blend it, as we suggest below), we eliminate excess moisture. This creates a thick, stable, and spreadable base that won’t make your crostini soggy.
- Built-in Brightness: The acidity from the lemon zest in the ricotta and the red wine vinegar in the tomato marinade cuts through the richness of the cheese and olive oil, ensuring the appetizer feels fresh and light, not heavy.
- Speed and Scalability: Because there’s virtually no cooking involved, this recipe is incredibly fast. You can easily scale it up for large parties by preparing the tomato topping and ricotta mixture ahead of time.
Ingredients
High-quality ingredients are crucial when the recipe is this simple. Use fresh, bright tomatoes and good-quality olive oil.
For the Crostini Base
- 1 large baguette (French bread), sliced diagonally into 1/2 inch-thick slices (yields about 30 slices)
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon Kosher salt
For the Cherry Tomato Topping
- 1 pint (about 2 cups) cherry or grape tomatoes, halved
- 1 tablespoon extra virgin olive oil
- 1 teaspoon red wine vinegar (or balsamic vinegar)
- 1 clove garlic, minced
- 1/4 teaspoon Kosher salt
- Pinch of freshly ground black pepper
For the Ricotta Spread
- 1 cup whole milk ricotta cheese
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh herbs, finely chopped (chives, parsley, and basil work best)
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
Step-by-Step Instructions: Toast, Mix, and Assemble
The key to keeping this recipe quick is multi-tasking: toast the bread while the ricotta and tomatoes are mixing.
Part 1: Preparing the Crostini (10 Minutes)
- Prep Oven: Preheat your oven to 400∘F (200∘C).
- Prep Bread: Arrange the baguette slices in a single layer on a large baking sheet.
- Oil and Season: Drizzle the slices lightly with 3 tablespoons of olive oil and sprinkle with 1/2 teaspoon of Kosher salt.
- Toast: Bake for 8–10 minutes, flipping halfway through, until the edges are golden brown and the bread is perfectly crisp. Remove from the oven and let cool completely.
Part 2: Preparing the Ricotta and Tomato Toppings (5 Minutes)
- Marinate Tomatoes: In a medium bowl, combine the halved cherry tomatoes with 1 tablespoon olive oil, red wine vinegar, minced garlic, 1/4 teaspoon salt, and pepper. Gently toss and set aside to allow the flavors to meld while you prepare the ricotta.
- Drain the Ricotta (Optional but Recommended): To ensure a thick spread, spoon the ricotta into a fine-mesh sieve lined with cheesecloth or paper towels and let it drain for 5 minutes.
- Mix Ricotta: In a separate bowl, combine the drained ricotta with lemon zest, chopped fresh herbs, 1/4 teaspoon salt, and pepper. Stir well until the mixture is light and creamy.
Part 3: Assembly (5 Minutes)
- Spread Ricotta: Once the crostini are cool, spread a generous layer of the seasoned ricotta mixture onto each slice.
- Top: Spoon the marinated cherry tomatoes (including a drizzle of the liquid from the bowl) over the ricotta spread.
- Garnish: Finish with an extra drizzle of good quality extra virgin olive oil and a few extra fresh herb sprinkles. Serve immediately!
Pro Tips for the Perfect Crostini
The difference between a good crostini and a perfect one is all about texture and preparation. Follow these tips for effortless perfection.
- Achieving Ultra-Crispy Crostini: To ensure the bread is crisp and not chewy, you must slice the baguette thinly (no more than 1/2 inch) and toast it on a higher heat (400∘F). Using a wire rack under the slices can also help air circulate, guaranteeing crispiness on all sides.
- The Fluffy Ricotta Trick (The Blender Method): For truly cloud-like, decadent ricotta (like the kind you find at a restaurant), place the drained ricotta, herbs, and seasonings into a small food processor or blender. Blend for 30 seconds until the texture is impossibly smooth and airy.
- Make It Ahead: The ricotta mixture and the tomato topping can be prepared up to 24 hours in advance and stored separately in the refrigerator. Do not assemble the crostini until right before serving (within 30 minutes), as the bread will soften quickly once the moist toppings are applied.
- Garlic Rub: For an intense garlic flavor without the chunkiness of raw minced garlic, gently rub the cut surface of a halved clove of garlic over the warm, toasted crostini slices immediately after they come out of the oven.
Serving Suggestions and Creative Variations
The beauty of the crostini is that the simple base can be adapted to almost any flavor profile or dietary need.
Flavor and Topping Variations
- Sweet Crostini: Instead of tomatoes and herbs, spread the ricotta, top with a drizzle of hot honey and a sprinkle of chopped pistachios.
- Elevated Caprese: Add thin slices of fresh basil directly on top of the ricotta, and drizzle the assembled crostini with a thick Balsamic Glaze (reduce balsamic vinegar on the stove until syrupy).
- Roasted Garlic & Herb: Roast 1 whole head of garlic until soft. Squeeze the soft cloves into the ricotta mix instead of using raw minced garlic. Top with caramelized onions instead of tomatoes.
- Different Cheeses: You can substitute the ricotta base with goat cheese (softened with a splash of milk), Boursin cheese, or even whipped feta (blend feta with a touch of olive oil until smooth).
- Pesto Base: Swirl 1 tablespoon of fresh basil pesto into the ricotta before spreading. This adds a beautiful green swirl and a punch of basil flavor.
Presentation and Pairing
- Serving Platter: Serve the crostini on a large, rustic wood cutting board or marble platter to contrast the bright colors.
- Beverage Pairing: Pair this light, fresh appetizer with a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio. Alternatively, serve with a classic summer lemonade or light sparkling water with cucumber slices.
- Garnish: Always finish with a garnish that indicates the flavor—a fresh basil leaf, a sprinkle of flaky sea salt (like Maldon), or a drizzle of your best extra virgin olive oil.
Storing and Making Ahead
This recipe is fantastic for advanced prep, but remember the golden rule: keep the toppings and bread separate until the last minute.
Storage
- Ricotta and Tomato Mixes: Both the seasoned ricotta and the marinated tomatoes can be stored in separate, airtight containers in the refrigerator for up to 2 days.
- Crostini Base: Store the cooled, toasted crostini in an airtight container at room temperature for up to 5 days. If they lose some crispness, you can quickly re-toast them at 350∘F (175∘C) for 3 minutes before serving.
- Assembled Crostini: Once assembled, the crostini should be eaten within 1 hour. The ricotta’s moisture will quickly soften the bread, making it less enjoyable.
Freezing
- Freezing: This is not a recipe recommended for freezing, as the ricotta texture will change drastically upon thawing, and the tomato structure will break down. Enjoy the freshness!
Frequently Asked Questions
- Can I use any type of bread for crostini? The best bread for crostini is a baguette because of its dense crumb structure, which toasts up very crisply without becoming too hard. Sourdough or ciabatta can work, but they tend to have softer insides and larger air pockets, which makes them less ideal for a neat, elegant bite.
- My ricotta is watery, even after draining. What can I do? This often happens if you use part-skim or low-fat ricotta. Always use whole milk ricotta for the creamiest, driest texture. If it’s still too wet, the best solution is the blender method described in the Pro Tips—blending shears the curds and incorporates air, resulting in a thick, stable, and airy spread.
- Can I make this dairy-free? Yes, you can substitute the ricotta with a high-quality dairy-free ricotta alternative (often made from almonds or cashews) or a cashew cream blended with lemon juice, salt, and herbs. Ensure the dairy-free substitute is thick and doesn’t spread too thinly.
- What if I don’t have fresh herbs? You can substitute dried herbs, but use them sparingly, as they are much more potent. Replace 1 tablespoon of fresh herbs with about 1 teaspoon of a dried Italian seasoning blend mixed into the ricotta.
- Can I use balsamic glaze instead of red wine vinegar in the tomatoes? Yes, and it adds a wonderful, sweet acidity! Use 1 teaspoon of regular balsamic vinegar in the tomato marinade. If you use a thick balsamic glaze (which is reduced and syrupy), use it as a drizzle over the top of the assembled crostini for a beautiful presentation, rather than mixing it into the marinade.
This Ricotta and Herb Crostini is a fresh, flavorful, and effortless appetizer that truly delivers on ease and elegance. Enjoy making this new staple for your blog!
Don’t forget to Pin this quick, elegant appetizer recipe for your next gathering and share your favorite herb combination in the comments below!
Ricotta and Herb Crostini with Cherry Tomatoes
Toasted baguette slices topped with creamy whipped ricotta, fresh herbs, and juicy roasted cherry tomatoes. A light and elegant appetizer that’s bursting with summer flavor.
Equipment
- baking sheets
- mixing bowl
- pastry brush
- spoon or spatula
- oven mitts
Ingredients
- 1 baguette, sliced into 1/2-inch rounds
- 2 tbsp olive oil, divided
- 1 cup cherry tomatoes, halved
- 1 cup ricotta cheese
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon zest
- 1 tsp honey (optional)
- to taste salt and black pepper
- optional balsamic glaze, for drizzling
Instructions
- Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet and brush lightly with olive oil.
- Bake for 6–8 minutes, or until lightly golden and crisp. Remove and let cool slightly.
- Place cherry tomatoes on a separate baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 10–12 minutes, until softened and slightly blistered.
- In a bowl, combine ricotta cheese, basil, parsley, lemon zest, honey (if using), salt, and pepper. Stir until creamy and well blended.
- Spread a spoonful of the ricotta mixture onto each toasted baguette slice.
- Top with roasted cherry tomatoes and drizzle with balsamic glaze, if desired.
- Serve immediately while the crostini are still crisp.
Notes
For extra flavor, drizzle crostini with balsamic glaze before serving. You can roast the tomatoes ahead of time and assemble just before guests arrive. Use high-quality ricotta for the creamiest texture and best taste.