Ricotta and Herb Crostini with Sweet Cherry Tomatoes

If you’re searching for an appetizer that is both incredibly simple to prepare and stunningly elegant to serve, look no further than Ricotta and Herb Crostini with Sweet Cherry Tomatoes. This recipe is the definition of high-impact, low-effort entertaining. It combines the satisfying crunch of perfectly toasted bread (the crostini) with a luscious, creamy ricotta spread and a burst of bright, sweet, acidic flavor from fresh herbs and blistered cherry tomatoes.

This crostini is essentially a deconstructed, elevated bruschetta. Instead of relying on raw garlic or overpowering flavors, we focus on texture: the contrast between the hot, crunchy bread and the cool, soft cheese. The cherry tomatoes, often roasted or lightly blistered, are the final touch, deepening their sweetness and releasing their juices to mingle with the creamy ricotta. It’s the perfect light bite for dinner parties, brunches, or a sunny afternoon on the patio.

Get ready to master this timeless, versatile recipe. Our Ricotta and Herb Crostini is guaranteed to earn rave reviews while keeping your kitchen stress-free.

Why Ricotta Crostini is a Pinterest Powerhouse

Appetizer recipes that are beautiful and easy consistently go viral, and this crostini recipe hits every mark, making it a powerful tool for driving traffic from Pinterest:

• Visual Appeal: The combination of the golden bread, bright white ricotta, vibrant red tomatoes, and fresh green herbs is incredibly photogenic and screams freshness and quality.
• Textural Contrast: The recipe focuses on delivering two distinct, satisfying textures: the crisp, dry crunch of the crostini and the light, cool creaminess of the ricotta. This contrast is highly appealing.
• Ultimate Customization: Once the basic technique is mastered, the ricotta base can be seasoned with virtually any herb, spice, or sweetener to suit a seasonal theme (e.g., honey and figs in the fall, lemon and asparagus in the spring).
• Speed and Ease: Unlike multi-step appetizers, this is a three-part assembly: toast the bread, mix the cheese, chop the tomatoes. The entire recipe can be completed in under 20 minutes, which appeals to busy hosts.
• Healthy Elegance: Compared to heavy dips or fried foods, this crostini is a lighter, fresher appetizer that still feels decadent due to the rich texture of the whole milk ricotta.

Ingredients

Success in this recipe hinges on using high-quality ingredients, especially the ricotta cheese. We recommend using whole milk ricotta for the best, creamiest texture.

For the Crostini (The Base)

• 1 baguette (French loaf), day-old is ideal
• 1/4 cup high-quality olive oil
• 1 clove garlic, peeled and halved (optional, for rubbing)
• Pinch of Kosher salt

For the Creamy Ricotta and Herb Topping

• 1 cup whole milk ricotta cheese (drain excess liquid, if necessary)
• 2 tablespoons good quality extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped fresh herbs (e.g., basil, parsley, chives, thyme)
• Pinch of red pepper flakes (optional, for a slight kick)

For the Sweet Cherry Tomato Topping

• 1 cup cherry tomatoes, halved or quartered
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon Kosher salt
• Small pinch of sugar (optional, to enhance sweetness)
• 1 tablespoon fresh basil leaves, cut into ribbons (chiffonade)

Step-by-Step Instructions: Toast, Mix, and Assemble

The key to this recipe is nailing the crunch of the crostini and the smoothness of the seasoned ricotta.

Part 1: Preparing the Crispy Crostini (15 Minutes)

1. Slice the Bread: Preheat your oven to 350∘F (175∘C). Using a serrated knife, slice the baguette on a slight diagonal into 1/2-inch thick rounds.
2. Oil and Season: Arrange the slices in a single layer on a large baking sheet. Drizzle generously with 1/4 cup of olive oil, ensuring both sides are coated. Sprinkle lightly with a pinch of Kosher salt.
3. Bake: Bake for 8 to 12 minutes, flipping halfway through, until the edges are golden brown and the bread is completely dry and crisp throughout.
4. Garlic Rub (Expert Tip): Immediately upon removing the hot crostini from the oven, gently rub one side of each slice with the cut side of a raw garlic clove. The heat of the bread will infuse it with a subtle, delicate garlic flavor. Set aside to cool.

Part 2: Seasoning the Ricotta and Tomatoes (5 Minutes)

1. Drain the Ricotta (Crucial): If your ricotta seems watery, scoop it into a fine-mesh sieve lined with cheesecloth or a paper towel and let it drain for 15 minutes. This ensures a thick, non-runny spread.
2. Mix the Ricotta: In a small bowl, combine the drained ricotta, 2 tablespoons of olive oil, lemon juice, salt, pepper, chopped fresh herbs, and red pepper flakes (if using). Mix gently until just combined. Do not overmix, as this can make the ricotta loose.
3. Prep the Tomatoes: In a separate small bowl, combine the halved cherry tomatoes with 1 tablespoon of olive oil, salt, and a pinch of sugar. Toss gently. (If you prefer blistered tomatoes, see the Pro Tip section.)

Part 3: Assembly (5 Minutes)

1. Spread the Ricotta: Once the crostini has cooled completely, spread a thick layer of the creamy, seasoned ricotta mixture onto each slice.
2. Top with Tomatoes: Gently spoon a small amount of the seasoned cherry tomato mixture over the ricotta layer.
3. Garnish and Serve: Garnish with the fresh basil ribbons (chiffonade). Serve immediately while the crostini is still crisp!

Pro Tips for Next-Level Crostini

Achieving perfect crostini and creamy, luscious ricotta involves a few key details that elevate this simple dish to gourmet status.

• The Ricotta Drain Hack: To ensure your ricotta is perfectly thick and luxurious, don’t rely on simply spooning it out of the container. Place it in a sieve over a bowl and allow it to drain for at least 30 minutes in the refrigerator. The less moisture, the creamier the spread. For maximum fluffiness, you can even whip the drained ricotta with a whisk or hand mixer for 30 seconds.
• Preventing a Soggy Bottom: Never top the crostini more than 15 minutes before serving. The moisture from the ricotta and tomatoes will slowly soak into the bread, making it soggy. If you need to prep ahead, keep all three components separate and assemble right before your guests arrive.
• The Blistered Tomato Upgrade: For a warmer, sweeter topping, roast the tomatoes! Toss the tomatoes with oil, salt, and sugar and spread them on a baking sheet. Roast at 400∘F (200∘C) for 10-15 minutes until they just begin to burst and caramelize. Use a slotted spoon to transfer the tomatoes, leaving excess liquid behind.
• The Olive Oil Quality Check: Since the olive oil is a core flavor component of both the crostini and the ricotta, use a high-quality extra virgin olive oil with a robust, fruity flavor. Save the inexpensive olive oil for cooking!
• Toast, Don’t Soften: Ensure your crostini are truly crisp before removing them from the oven. If they still feel soft in the center, they need a few more minutes. They should be dry and hard to the touch for the best contrast.

Serving Suggestions and Creative Variations

Serving Suggestions

• Pairing: Serve alongside other Italian-inspired appetizers like Caprese Skewers or Prosciutto-Wrapped Asparagus. The fresh flavors balance out savory mains.
• Beverage Pairings: This light appetizer pairs beautifully with crisp, high-acid drinks: a chilled Sauvignon Blanc, a dry Rosé, or a light, sparkling Prosecco.
• Platter Presentation: Arrange the finished crostini in a circular pattern on a large wooden charcuterie board. Fill the center with the extra cherry tomatoes and a small bowl of balsamic glaze for drizzling.

Flavor and Topping Variations

• Sweet Honey-Nut Crostini (Dessert Twist): Omit the salt and pepper in the ricotta mix. Add 2 tablespoons of honey and 1/4 teaspoon of vanilla extract. Top with toasted walnuts or pecans and a final drizzle of honey instead of tomatoes and basil.
• Fig and Prosciutto: After spreading the ricotta, add a thin layer of fig jam and top with thin strips of crispy baked prosciutto. Garnish with a sprig of fresh thyme. This is perfect for fall.
• Roasted Red Pepper: Blend 1/4 cup of jarred, drained roasted red peppers into the ricotta mixture for a beautiful pink hue and smoky flavor. Top with a pinch of smoked paprika and chives.
• Spice Kick: Add 1/2 teaspoon of finely grated lemon zest to the ricotta. Instead of fresh basil, top the crostini with thinly sliced jalapeños and a sprinkle of flaky sea salt.
• Balsamic Glaze Finish: For the classic Italian finish, drizzle the assembled crostini with a thick, syrupy balsamic glaze (available bottled, or easily reduced on the stovetop). The tang and sweetness of the glaze beautifully complement the creamy cheese.

Frequently Asked Questions

• Can I make the ricotta spread ahead of time? Yes! You can mix the ricotta, olive oil, lemon juice, salt, and pepper up to 2 days ahead of time. Store it in an airtight container in the refrigerator. Wait to stir in the fresh herbs until right before assembly to keep them from wilting or losing their bright color.
• What kind of bread is best for crostini? A classic French baguette is ideal because its dense texture holds up well to toasting and its diameter makes for the perfect bite-sized round. A day-old baguette is often preferred because it slices more easily and has slightly less moisture.
• Can I use cottage cheese instead of ricotta? You can, but it requires an extra step. Cottage cheese is wetter and lumpier. You would need to pulse the cottage cheese in a food processor or blender for 30-60 seconds until it achieves a smooth, ricotta-like consistency. Make sure to drain it well afterwards.
• Why is my ricotta runny? Ricotta can be runny for two main reasons:
  1. Brand Quality: Some low-fat or mass-produced brands contain a high amount of whey/water. Look for whole milk ricotta.
  2. Improper Draining: You must drain any visible liquid from the container before mixing the cheese. If you skip the draining step (Part 2, Step 1), the final spread will be thin and watery.
• Is it better to roast or use raw cherry tomatoes? Both are delicious, but they offer different experiences:
  • Raw: Brighter, fresher, and more acidic. Ideal for a summer appetizer.
  • Roasted/Blistered: Sweeter, deeper in flavor, and softer in texture, making them ideal for a cozy, cold-weather appetizer. We recommend roasting them for the ultimate flavor boost.
• How do I store leftovers? If the crostini is already assembled, it’s best to discard the leftovers, as the bread will be completely soggy. If you have leftover components:
  • Ricotta Spread: Store in an airtight container for up to 2 days.
  • Crostini: Store the plain, toasted bread slices in an airtight container at room temperature for up to 1 week.

This Ricotta and Herb Crostini is an elegant classic that proves that simple ingredients, executed perfectly, can deliver the most memorable appetizers. Enjoy the effortless perfection!

Don’t forget to Pin this easy appetizer recipe for your next gathering and share your favorite herb mix in the comments below!

Michonne Zendaya

Ricotta and Herb Crostini with Sweet Cherry Tomatoes

These Ricotta and Herb Crostini with Sweet Cherry Tomatoes make a light, elegant appetizer that’s bursting with fresh flavors. Creamy ricotta spread is paired with roasted cherry tomatoes and fragrant herbs on toasted baguette slices.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 10 pieces

Course: Appetizer

Cuisine: Italian, Mediterranean

Calories: 130

Ingredients Equipment Method Notes

Ingredients

  

• 1 baguette, sliced into ½-inch rounds
• 2 tbsp olive oil
• 1 cup ricotta cheese
• 1 tsp lemon zest
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves
• 1 cup cherry tomatoes, halved
• 1 tsp balsamic vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper
• extra herbs and balsamic glaze, for garnish

Equipment

• baking sheet
• mixing bowl
• knife
• spoon or spatula
• oven

Method

 

1. Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet and brush lightly with olive oil.
2. Bake for 7–8 minutes, until lightly golden and crisp. Remove and let cool slightly.
3. On another baking sheet, toss halved cherry tomatoes with 1 tablespoon olive oil, balsamic vinegar, salt, and pepper. Roast for 10–12 minutes until softened and slightly caramelized.
4. In a bowl, mix ricotta cheese with lemon zest, chopped basil, parsley, thyme, salt, and pepper until creamy and smooth.
5. Spread the ricotta mixture on each toasted baguette slice. Top with roasted cherry tomatoes and drizzle with balsamic glaze if desired.
6. Garnish with extra fresh herbs and serve immediately.

Notes

Use whole-milk ricotta for a rich and creamy texture. You can roast the tomatoes ahead of time and assemble the crostini just before serving. Add a drizzle of balsamic glaze for extra sweetness. Serve at room temperature for the best flavor.