This whipped ricotta crostini recipe is a quick, elegant appetizer for parties, potlucks, or a cozy night in. Ready in about 20 minutes, these savory ricotta toasts pair a silky whipped ricotta spread with a vibrant roasted red pepper, corn, and onion salsa. Below you’ll find clear steps to make garlic toasts, whip ricotta in minutes, and prepare the bright pepper salsa that tops each crostini.
These crostini are perfect for one-handed snacking or for serving a crowd, and they work well as a make-ahead component when you prepare the salsa in advance. I enjoy making a small batch on a Sunday afternoon to share during a movie, but they also look impressive on a party tray.
Ingredients for whipped ricotta crostini
This appetizer uses red pepper, onion, corn, fresh basil, a baguette, whole-milk ricotta, and optional balsamic glaze for finishing.
How to make whipped ricotta crostini – step by step
Start with the roasted red pepper salsa. In a large skillet set over medium heat, sauté diced red pepper and onion with olive oil, salt, and pepper. Cook for 6–8 minutes, stirring regularly, until the onion softens and becomes translucent.
Add corn and a bit of butter, then cook 3–5 more minutes until the corn is warmed through. Remove from heat and set the salsa aside to cool slightly.
Make garlic toasts by arranging baguette slices on a parchment-lined baking sheet. Combine minced garlic, olive oil, salt, and pepper, then brush the mixture onto each slice. Bake at 425°F (220°C) for about 5 minutes, or until the toasts are lightly golden.
Prepare the whipped ricotta while the toasts bake.
In a food processor, combine whole-milk ricotta and salt. Process on high for about two minutes until very smooth and spreadable. Stir in chopped fresh basil, then taste and adjust seasoning if needed.
Assemble the crostini just before serving so the toasts stay crisp.
Spread a generous layer of whipped ricotta onto each garlic toast, then top with a tablespoon or so of the roasted red pepper, corn, and onion salsa.
Finish with a drizzle of balsamic glaze, if using, and a fresh basil leaf for garnish.
How to make ricotta cheese spreadable
For the creamiest whipped ricotta, use whole-milk ricotta rather than part-skim. Processing ricotta with a teaspoon of salt in a food processor for a couple of minutes produces a silky, spreadable texture perfect for toasts. Customize the ricotta by folding in lemon zest, fresh dill, or red pepper flakes if you like.
Other topping ideas for fresh ricotta
Whipped ricotta pairs well with many sweet and savory toppings. Try variations such as:
- Honey and crushed pistachios
- Sautéed mushrooms
- Roasted cherry tomatoes
- Fresh tomato and basil
- Prosciutto and figs
- Peaches with lemon zest
- Caramelized red onions
- A sprinkle of fresh dill or red pepper flakes
Tasty tips and notes on making whipped ricotta crostini
- Assemble crostini immediately before serving so the bread stays crisp.
- The roasted red pepper and corn salsa can be made 1–2 days ahead and refrigerated.
- Leftover salsa is great stirred into scrambled eggs, tossed into salads, or used in quesadillas.
- Use whole-milk ricotta for a smoother whipped texture.
If you try these whipped ricotta toasts, please leave feedback and share a photo — it’s always fun to see how readers customize the recipe.
Whipped Ricotta Crostini with Roasted Red Pepper Salsa
Ingredients
Red pepper and corn salsa
- 1 red pepper
- ½ onion
- ½ tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- ½ tbsp butter
- 1 cup corn (frozen)
Whipped ricotta spread
- ¾ cup whole-milk ricotta
- 1 tsp salt
- 1 tsp fresh basil, chopped
Garlic toasts
- 1 baguette
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp garlic, diced
Garnish
- Balsamic glaze (optional)
- 1 tbsp fresh basil (optional)
Instructions
- Preheat oven to 425°F (220°C). Prepare the salsa: over medium heat, sauté diced red pepper and onion with olive oil, salt, and pepper for 6–8 minutes until the onion is soft and translucent. Add corn and butter, cook 3–5 minutes until heated through. Set aside.
- Make garlic toasts: arrange baguette slices on a parchment-lined pan. Mix garlic, olive oil, salt, and pepper, then brush on the slices. Bake at 425°F for about 5 minutes or until lightly golden.
- Whip the ricotta: process whole-milk ricotta with salt in a food processor for about two minutes until smooth. Stir in chopped basil and adjust seasoning to taste.
- Assemble: spread whipped ricotta on each toast, top with a generous tablespoon of the roasted red pepper salsa, drizzle with balsamic glaze if desired, and garnish with basil.
Notes
- Assemble crostini immediately before serving so the bread remains crisp.
- Salsa can be made 1–2 days ahead and stored in the refrigerator.
- Leftover salsa works well in eggs, salads, or quesadillas.
- Choose whole-milk ricotta for a smoother whipped texture.
Nutrition
| Carbohydrates: 35 g
| Protein: 10 g
| Fat: 15 g