These Whipped Ricotta Crostini with sliced apricots are sweet, flavorful and a refreshing summer appetizer!
One of the reasons I love bruschetta and crostini so much is because they can be so versatile. You can come up with all sorts of toppings, both sweet and savory! They are also super easy appetizers and finger food, which can be whipped up in under 15 minutes, and are perfect for entertaining guests at any time!
I especially love bruschetta or crostini during the summer months; these sweet or savory bite-sized treats are so satisfyingly refreshing! Earlier this year, I made this Strawberry Mascarpone Bruschetta; strawberry and mascarpone are truly a match made in heaven. But have you ever tried serving whipped ricotta on crostini?
There's something about creamy ricotta whipped with olive oil and honey, then topped with fresh fruit, basil leaves, and pistachios that is so just light, airy, and tasty!
Why You'll Love this Recipe
- Simple, requires a few ingredients and ready in under 15 minutes!
- A light and sweet appetizer/dessert that your guests will love, especially during the hot summer months.
- A great way to use day-old bread (such as rustic bread, baguette or ciabatta).
- Can be topped up with your favourite toppings such as seasonal fresh fruit and nuts!
Ingredients and Variations
Bread - Ideally, use day-old bread when making crostini. You can choose between traditional French-style baguette, ciabatta, or any rustic or artisan loaf (including sourdough bread) that is available to you. Make sure to slice the bread diagonally into into ¼ to ½ inch thick slices for the perfect crostini/bruschetta serving.
Ricotta - Ideally, try using fresh whole-milk ricotta. The fresher the ricotta is, the better to whip up into a creamy topping!
Fruit - Honey-whipped ricotta pairs well with lots of summer fruit! You can try these crostini with fresh apricots, peaches, berries, or even sliced banana! For this recipe, I used sliced apricots.
Olive Oil - Good quality extra-virgin olive oil is always preferred!
Honey - Use whatever honey is available to you (flavored honey works as well), as long as it's good quality honey - the honey flavor will really shine here!
Basil Leaves - Use freshly cut basil leaves for some added freshness! You can also use fresh mint leaves.
Nuts - These are optional but so perfect for added crunchiness! I used pistachios for this recipe but you can also use coarsely crushed hazelnuts, walnuts, pecan nuts, or pine nuts.
How to Make Whipped Ricotta Crostini
- Slice bread diagonally into ¼ to ½ inch thick slices and brush one side with olive oil.
- Heat a skillet on medium-high heat and toast sliced bread, oiled-side down for 2-3 minutes until golden brown. Transfer to a serving plate.
- Whisk ricotta, honey, and 1 tbsp. olive oil in a medium-sized bowl for 1-2 minutes until creamy.
- Depending on the type of fruit you are using, you may want to slightly heat up the sliced fruit on a skillet until softened.
- Spread 2 tsp. of whipped ricotta on each crostini. Top with sliced fruit, crushed nuts, and fresh basil or mint leaves - it's that easy!
Can I Make these Whipped Ricotta Crostini Ahead?
Yes, although if you're planning to make these ricotta apricot crostini ahead, I highly suggest storing whipped ricotta separately and then spreading onto the crostini right before serving, to prevent these crostini from turning soggy.
You can prepare whipped ricotta and store in a refrigerator in an airtight container for 1-2 days.
I would always suggest toasting the crostini bread right before serving (these take no time at all). If you toast crostini ahead, place in an airtight container and store at room temperature for up to 3 days.
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Whipped Ricotta Crostini
- 120 g fresh whole-milk ricotta (½ cup)
- 2½ tbsp. honey
- 3 tbsp. olive oil extra-virgin (divided)
- 1 large ciabatta day-old, sliced into ¼-½ inch slices (or baguette, or rustic bread)
- 2 medium peaches peeled and cut into wedges
- 2 tbsp. pistachio coarsely crushed (optional)
- 8-16 fresh basil leaves (or fresh mint)
- Place ricotta, honey and 1 tbsp. olive oil in a medium size bowl and whisk well until smooth and creamy (1-2 minutes).
- Slice ciabatta diagonally into ¼ to ½ inch thick slices. Brush one side of each slice with olive oil using a pastry brush.
- Heat a non-stick skillet on medium-high and toast ciabatta slices (oiled-side down) for 2-3 minutes until golden brown. Transfer to a serving plate.
- Using the same skillet on low heat, place peach slices and heat for 2-3 minutes until softened. (You might want to skip this step if using other types of fruit).
- Spread 2-3 tsp. of whipped ricotta mixture on each crostini (cooked side) and top with peaches, crushed pistachio, and basil (optional).