Whipped Ricotta Crostini with Roasted Red Pepper Salsa

This recipe for whipped ricotta crostini is one of the easiest appetizer recipes for a party or pot luck. And it takes just 20 minutes. The roasted red pepper salsa topping is both flavorful and beautiful to serve on these savory ricotta toasts. In this whipped ricotta crostini recipe, you’ll learn how to create flavorful garlic toasts, prepare creamy whipped ricotta in just two minutes, and create a tasty roasted red pepper salsa to sprinkle on top. Let’s get cooking!

Since one hand is usually wrangling a baby and his toys, I love having an easy appetizer to eat with one hand! Bonus points when it’s make-ahead friendly. While I love a good cheese plate, there’s something special about making these savory ricotta toasts on a Sunday afternoon for just the two of us to enjoy while watching a good movie. It’s also a simple, yet impressive option for a party or pot luck appetizer.

Ingredients for whipped ricotta crostini

This ricotta appetizer is made with red pepper, onion, corn, basil, baguette and balsamic glaze.

How to make whipped ricotta crostini – step by step

The roasted red pepper salsa starts with cooking diced red pepper and onion in a large pan on medium heat. Add oil, salt and pepper. Stir regularly for 6-8 minutes, until onions soften and begin to become transparent.

Add corn and butter to the salsa. Stir regularly for 3-5 minutes until corn is warm. Set aside.

Make garlic toasts by arranging baguette slices on a pan lined with parchment paper. Mix together garlic, salt, pepper and olive oil. Brush baguette slices with garlic mixture. Bake for 5 minutes at 425 until toasts are lightly golden brown.

Next, make the creamy whipped ricotta.

Start with high-quality whole-milk ricotta and salt. Combine the two in the food processor on high for two minutes. Add basil and stir. Set aside.

Assemble whipped ricotta toasts right before serving.

First, spread whipped ricotta on top of garlic toasts.

Then add a generous tablespoon of pepper, corn, and onion salsa.

Drizzle with balsamic glaze, and top with basil.

How to make ricotta cheese spreadable

Making creamy whipped ricotta for these crostini takes just a couple minutes in the food processor. The key is to use whole-milk ricotta, instead of part-skim, and add a pinch of toast. The whole-milk ricotta creates a super smooth texture, perfect for spreading ricotta on these savory ricotta toasts. For enhanced flavor, add your favorite flavors to the whipped ricotta spread – a pinch of fresh dill, lemon zest, or red pepper flakes, for instance.

Other toppings for fresh ricotta

Whipped ricotta with roasted red pepper is a delicious combination, but why not get creative in the kitchen and make different variations of this recipe? Here are a few other tasty toppings for fresh ricotta toasts.

• honey
• mushrooms
• roasted cherry tomatoes
• tomato and basil
• pistachios
• lemon zest
• prosciutto
• figs
• peaches
• fresh dill
• caramelized red onions

Tasty tips and notes on making whipped ricotta crostini

• Assemble whipped ricotta toasts immediately before serving.
• The roasted red pepper and corn salsa can be made 1-2 days ahead.
• Leftover salsa is delicious in eggs, salads, and quesadillas.
• Use whole-milk ricotta, which has a smoother texture when whipped than part-skim ricotta.
• Here’s the mixer I use.

If you’re looking for more tasty appetizer ideas, don’t miss this one with jalapeños and goat cheese.

Let me know when you make your whipped ricotta toasts. Be sure to leave a comment and rate the recipe. It means so much to hear from Sip Bite Go readers and I love seeing photos of your food! Don’t forget to tag me @sipbitego on Instagram so I can see how the recipe turned out. And sign up for the Sip Bite Go newsletter.

Whipped Ricotta Crostini with Roasted Red Pepper Salsa Recipe (Sip Bite Go)

This recipe for whipped ricotta crostini is one of the easiest appetizer recipes for a party or pot luck. And it takes just 20 minutes. The roasted red pepper salsa topping is both flavorful and beautiful to serve on these savory ricotta toasts. In this whipped ricotta crostini recipe, you’ll learn how to create flavorful garlic toasts, prepare creamy whipped ricotta in just two minutes, and create a tasty roasted red pepper salsa to sprinkle on top. Let’s get cooking!

5 from 6 votes

Print Pin Rate

Course: Appetizer, Side Dish

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 5 people

Calories: 316kcal

Author: Jenna Passaro

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 ricotta whole-milk
• ▢ 1 tsp salt
• ▢ 1 tsp basil fresh

Garlic toasts

• ▢ 1 baguette
• ▢ 2 tbsp olive oil
• ▢ 1 tsp salt
• ▢ ½ tsp pepper
• ▢ 1 tbsp garlic diced

Garnish

• ▢ Balsamic glaze optional
• ▢ 1 tbsp basil fresh (optional)

Instructions

• Preheat oven to 425 degrees. Prepare the roasted red pepper salsa. Over medium heat, add diced red pepper and onion to a large pan. Add oil, salt and pepper. Stir regularly for 6-8 minutes, until onions soften and begin to become transparent. Add corn and butter to the salsa. Stir regularly for 3-5 minutes until corn is warm. Set aside.
• Make garlic toasts. Arrange baguette slices on a pan lined with parchment paper. Mix together garlic, salt, pepper and olive oil. Brush baguette slices with garlic mixture. Bake for 5 minutes at 425 until toasts are lightly golden brown. 
• Whip ricotta with salt for two minutes in a food processor on high. Add basil and stir. Set aside.
• Assemble whipped ricotta toasts. First, spread whipped ricotta on top of garlic toasts. Then add a generous tablespoon of pepper, corn, and onion salsa. Drizzle with balsamic glaze, and top with basil. 

Video

Notes

• Assemble whipped ricotta toasts immediately before serving.
• The roasted red pepper and corn salsa can be made 1-2 days ahead.
• Leftover salsa is delicious in eggs, salads, and quesadillas.
• Use whole-milk ricotta, which has a smoother texture when whipped than part-skim ricotta.

Nutrition

Calories: 316kcal | Carbohydrates: 35g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 1512mg | Potassium: 227mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1055IU | Vitamin C: 33.4mg | Calcium: 121mg | Iron: 1.9mg

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