Creamy Whipped Ricotta Crostini with Roasted Cherry Tomato Confit
A simple yet elegant appetizer featuring airy whipped ricotta spread on toasted crostini topped with sweet, tangy roasted cherry tomato confit infused with garlic and herbs.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 12 crostini (about 6 servings) 1x
- Category: Appetizer
- Cuisine: Italian
Ingredients
Scale
- 2 cups (about 300g) cherry tomatoes
- 1/4 cup (60ml) extra virgin olive oil, plus more for brushing bread
- 3 thinly sliced garlic cloves
- 1 teaspoon fresh thyme leaves (or rosemary, oregano, or fresh basil)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup (250g) whole-milk ricotta cheese
- 1–2 teaspoons extra virgin olive oil (for whipping ricotta)
- 1 baguette or rustic bread, sliced into 1/2-inch (1.25 cm) thick slices
- About 1 teaspoon balsamic vinegar (for drizzling)
Instructions
- Preheat oven to 275°F (135°C). Toss cherry tomatoes with 1/4 cup olive oil, sliced garlic, thyme leaves, salt, and pepper. Spread evenly on a rimmed baking sheet.
- Roast tomatoes for 1 hour, stirring halfway through, until soft and slightly shriveled.
- While tomatoes roast, transfer ricotta to a mixing bowl. Using an electric hand mixer, whip ricotta for 2-3 minutes until light and fluffy.
- Add a pinch of salt and 1-2 teaspoons olive oil to ricotta and whip again until airy and spreadable.
- Slice baguette into 1/2-inch thick slices. Brush both sides lightly with olive oil.
- Toast bread slices under broiler for 2-3 minutes per side or grill in a skillet over medium heat until golden and crisp.
- Spread a generous layer of whipped ricotta on each toasted bread slice.
- Top with a spoonful of roasted cherry tomato confit.
- Drizzle with balsamic vinegar and sprinkle with freshly ground black pepper.
- Garnish with fresh thyme leaves or basil ribbons if desired.
- Serve immediately for best texture and flavor.
Notes
If ricotta is watery, drain in cheesecloth-lined sieve for 20 minutes before whipping. Roast tomatoes low and slow to concentrate sweetness without drying. Toast bread until crisp for best texture. Adjust salt carefully to balance flavors. Whipped ricotta can be made ahead and refrigerated for up to 2 days; tomato confit stores up to 5 days refrigerated. Use gluten-free crackers or roasted sweet potato slices for gluten-free option.
Nutrition
- Serving Size: 2 crostini
- Calories: 150
- Sugar: 3
- Sodium: 150
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 1
- Protein: 6
Keywords: whipped ricotta, crostini, roasted cherry tomato confit, appetizer, easy recipe, party food, vegetarian, Italian appetizer