Whipped Ricotta Crostini (with blistered cherry tomatoes)
Servings: 4 people
Whipped Ricotta Crostini topped with blistered cherry tomatoes, fresh basil, and a drizzle of balsamic glaze on toasted homemade baguette. A simple, elegant appetizer that comes together in twenty minutes and disappears even faster. The kind of small bite that makes any gathering feel a little more special.
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Ingredients
- 1 Baguette (sourdough recipe or yeasted recipe)
- 16 oz Ricotta
- 1 Lemon (zest only)
- 2 tbsp Olive Oil
- 1 tsp Salt
- 20-25 Cherry Tomatoes
- 1 Garlic Clove
- Fresh Basil (thinly sliced)
- Olive Oil (for drizzling)
- Balsamic Glaze (for drizzling)
- Flaky Salt (for garnishing)
Instructions
- Heat a skillet over medium heat with a drizzle of oil. Add the cherry tomatoes, drizzle them lightly with olive oil, and salt to taste. Stir to coat them and cover the skillet. Lower the heat to medium low, and allow the tomatoes to cook for 6-8 minutes, until wilted, soft, and blistered. Once cooked, remove from the heat and set aside.
- While the tomatoes cook, add the ricotta, lemon zest, 2 tbsp olive oil, and 1 tsp salt to a bowl. Whisk with an electric mixer until airy and smooth. Set aside.
- Heat an oiled skillet over medium/high heat, and cut your baguette into individual pieces. Toast the slices of bread on both sides until golden to make the perfect crostini.
- While the crostini are still warm, rub a fresh piece of garlic over the surface of the toasted bread.
- Pipe the whipped ricotta onto each individual crostini and top with the blistered tomatoes. Garnish with balsamic glaze, thinly sliced basil, and flaky salt. Serve immediately.