These Ricotta Crostini are a must-make appetizer for springtime entertaining. With a delightful vanilla ricotta spread and tart raspberries, these toasts are dressed to impress!
From Valentine's Day to Mother's Day brunch and every brunch in between, this recipe can be paired with other small bites like easy strawberry tea sandwiches, lemon curd tartlets, and BLT appetizer cups.
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I love serving miniature bites. They're fun to eat, and when paired with other small bites - like cucumber canapes and pimento sausage cheese balls - they create a delicious spread for everything from morning brunch to dinner parties.
These ricotta crostini are a simple yet impressive dish combining creamy whipped ricotta with tart, juicy raspberries. With rich, indulgent flavors, these can be served as an appetizer or a dessert.
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Why This Recipe Works
- Simple ingredients shine with this easy preparation.
- Layers of flavor will sing in your mouth!
- Vanilla bean paste is exquisite! A must-have for your pantry.
- Stunning presentation. Think Easter brunch or baby and bridal showers.
What are Crostini?
Crostini means "little toasts" in Italian and are typically made with petite slices of French baguette and served as dainty party bites. Slices of crusty bread are toasted and then topped with a variety of nibbles, such as cheese, meat, jams, and fruit.
They can be topped with sweet ingredients, such as raspberry ricotta crostini, or savory ones, like olive tapenade with crostini.
Ingredient Notes
- French bread: Buy a whole or pre-sliced baguette in the bakery department of your local supermarket. A skinny baguette yields small slices that are ideal for this petite appetizer.
- Ricotta: I like the richness of whole milk ricotta in this recipe. Buy good-quality ricotta without fillers or gums. My favorite brands available in most supermarkets are Calabro and BelGioioso.
- Vanilla bean paste is thicker than vanilla extract and showcases the specks of the vanilla beans. Vanilla extract can also be used for flavor but will somewhat thin out the ricotta's consistency.
- Honey adds a touch of sweetness to the ricotta. Maple syrup can also be used.
- Fruit: Grab your favorite variety - raspberries, blueberries, strawberries, and peaches are all great choices.
See the recipe card for complete instructions and ingredient amounts.
How to Make Ricotta Crostini
Step 1: Add the ricotta, vanilla bean paste, and honey to a bowl.
Step 2: Stir to combine. Set aside.
Step 3: Place the bread slices on a sheet pan. Brush them with butter and top with cinnamon sugar. Bake at 425℉ for 3-5 minutes until crisp. Cool for a few minutes before assembling the crostini.
Step 4: Spread a spoonful of the ricotta mixture on each slice and top with raspberries. Grate chocolate over the top and dust with powdered sugar. Serve immediately.
Expert Tips
- Assemble right before serving to prevent the bread from turning soggy.
- To substitute vanilla extract for vanilla bean paste, the ratio is typically 1:1. However, for this recipe, I suggest starting with ½ the amount so the ricotta mixture doesn't thin out too much.
- Swap in different fruits depending on the season.
- I like slicing the raspberries in half to resemble hearts for a festive Valentine's Day presentation.
- Save the extra ricotta mixture to enjoy with other snacks. Use as a filling for cannolis or cream puffs. Add a spoonful to a bowl of fruit. Use as a topping for waffles.
Ricotta Crostini FAQs
The ricotta mixture can be prepared ahead of time. Keep it refrigerated for up to 1-2 days. For optimal freshness, build the crostini right before serving.
These crostini are ideal for spring brunches or as a sweet snack. Serve for Valentine's Day, Easter, or Mother's Day. These also make an impressive but easy appetizer for a summer dinner party.
Ricotta is very versatile and pairs well with both sweet and savory ingredients. Honey, fruit, and chocolate can be used for sweet applications, while herbs, nuts, veggies, and cured meats like prosciutto are ideal for savory dishes.
While crostini and bruschetta are similar, the type of bread used for each differs. Small, skinny baguette loaves are used for crostini, while larger rustic loaves such as Ciabatta are used for bruschetta.
Have you tried this recipe? I'd love to hear it! Please leave a comment and rating below. You can also follow along on Facebook and Pinterest or sign up for my Newsletter for more recipe inspiration.
📖 Recipe Card
Whipped Ricotta Crostini
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Ingredients
- 16 ounces whole milk ricotta (see notes)
- 3 tablespoons honey
- 2 tablespoons vanilla bean paste (see notes)
- 1 loaf French baguette (sliced thin, 30 slices)
- 2 tablespoons butter (melted)
- ½ tablespoon cinnamon sugar (see notes)
- 1 cup raspberries (6 ounces or ½ pint)
- grated chocolate (for garnish)
- powdered sugar (for dusting)
Instructions
- Preheat the oven to 425℉.
- Add the ricotta, honey, and vanilla bean paste to a mixing bowl. Stir until well combined. Set aside.16 ounces whole milk ricotta, 2 tablespoons vanilla bean paste, 3 tablespoons honey
- Arrange the sliced bread on a sheet pan, brush with butter, and sprinkle with cinnamon sugar. Bake for 3-5 minutes until crisp. Let cool before assembling the crostini.1 loaf French baguette, 2 tablespoons butter, ½ tablespoon cinnamon sugar
- Spread a spoonful of the ricotta mixture on the bread. Top with raspberries (I like to slice them in half to resemble hearts). Arrange the crostini on a platter and garnish with grated chocolate and a dusting of powdered sugar. Serve immediately.1 cup raspberries, grated chocolate, powdered sugar
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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