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Italian Whipped Ricotta Crostini with Blistered Tomatoes
20 Prep Time
minutes
12 Cook Time
minutes
32 Total Time
minutes
10-12 Serving
size
Creamy whipped ricotta topped with sweet blistered tomatoes, fresh basil, and bright lemon over crispy crostini for an easy Italian-inspired game day appetizer.
Recipe by @DiahannCooks.
Recipe image created with AI-assisted image generation using ChatGPT.
Print Recipe
Ingredients
- 24 oz cherry tomatoes
- 3 garlic cloves, chopped
- 3 tbsp olive oil
- 2 tbsp balsamic glaze
- 1 baguette, sliced
- 1 1/2 cups whole milk ricotta
- 1 lemon, zested and juiced
- 2 tbsp fresh basil, chopped
- 1 tsp Italian seasoning
- Garlic salt with parsley, to taste
- Salt and pepper to taste
Preparation
- Preheat oven to 375°F. Arrange baguette slices on a baking sheet, drizzle with olive oil, and sprinkle with garlic salt with parsley. Bake 10–12 minutes or until golden and crispy.
- Heat 2 tbsp olive oil in a skillet over medium-high heat. Add cherry tomatoes, garlic, Italian seasoning, salt, and pepper. Cook 6–8 minutes until tomatoes blister and soften. Stir in balsamic glaze.
- In a food processor, combine ricotta, lemon zest, lemon juice, remaining olive oil, basil, salt, and pepper. Blend until smooth and creamy.
- Spread whipped ricotta onto crostini and top with warm blistered tomatoes. Garnish with fresh basil and serve immediately.
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