Smooth, peppery whipped ricotta generously spread over toasted crostini, adorned with succulent roasted cherry tomatoes, creating a delightful appetizer or a quick, satisfying breakfast or lunch option.
Think of these whipped ricotta crostini as a tribute to my journey to Venice, Italy, where afternoons were spent cozily nestled in small wine bar cafés, indulging in moments of relaxation, savoring delightful nibbles known as Cicchetti—the Italian counterpart of Spanish tapas. In those charming spots, Cicchetti crostini boasted a myriad of toppings, mirroring the diverse styles of gondoliers navigating the canals. Today, I opt for simplicity, beginning with toasted French bread slices brushed with garlic for that classic bruschetta essence. Then, ricotta cheese is whipped together with savory Parmesan, kosher salt, and freshly ground black pepper for an added kick. Lastly, roasted tomatoes serve as the crowning touch to this appetizer, offering bursts of sweetness, complemented by thyme for a hint of earthy herbal flavors.
Ingredients for Whipped Ricotta Toast Crostini with Roasted Tomatoes:
– Ricotta cheese (opt for high-quality full-fat or low-fat)
– Freshly grated Parmesan cheese (avoid the canned variety for better taste)
– Sliced French bread, sourdough, or baguette (for appetizers, opt for smaller-diameter loaves)
– Garlic clove
– Cherry tomatoes (preferably fresh from the garden when in season; otherwise, select vine-ripened or super sweet varieties)
– Extra virgin olive oil
– Kosher salt and freshly ground black pepper
– Fresh thyme leaves
Preparing Whipped Ricotta:
Smoothen the ricotta in a food processor until it achieves a silky consistency. For smaller quantities, I prefer using my hand blender’s processor attachment to blend the ricotta along with the grated Parmesan cheese until smooth. If unavailable, a standard food processor or an electric hand mixer serves the purpose equally well.
Enhance the ricotta’s flavor by incorporating additional pepper for a bolder bite. As with any seasoning, feel free to adjust according to your personal taste preferences.
Baking cherry tomatoes elevates their flavor, whether for my straightforward Roasted Tomato Sauce or crafting a delightful Burrata with Roasted Tomatoes Caprese Salad. This method brings out their sweet, jammy essence reminiscent of summertime, regardless of the season.
Pour a generous drizzle of oil over the tomatoes, then season them with freshly ground black pepper and kosher salt. Roast the tomatoes at 425°F for approximately 10 minutes. Ensure they’re cooked until the skins slightly shrivel and the tomatoes begin to burst, achieving a soft and jammy texture while retaining their shape.
For hassle-free cleanup, I opt to roast my tomatoes on a foil-lined baking sheet placed in the toaster oven.
Prepare the Crostini:
Place the bread slices on a baking sheet and toast them using this method, which ensures one side becomes extra crispy while the other side remains slightly softer. This approach prevents the unpleasant feeling of having a raw mouth after consumption.
Enhance the flavor by rubbing the toasts with fresh garlic. This step adds a significant amount of flavor! Simply take a whole clove of garlic and gently rub it against the crisped side of the bread, using it like a grater to infuse the toast with garlic goodness.
Assembling Whipped Ricotta Crostini:
1. Spread the whipped ricotta generously onto the garlic-rubbed toasts.
2. Pile the roasted tomatoes on top of the ricotta layer.
3. Sprinkle with fresh thyme leaves for added fragrance.
4. Season with additional freshly ground black pepper and a drizzle of olive oil for a finishing touch.
Additional Options or Variations:
– Experiment with alternative bread choices like sourdough or ciabatta.
– Instead of thyme, explore topping variations such as fresh basil, mint, tarragon, marjoram, or finely chopped fresh chives.
– For a hint of sweetness, consider adding a drizzle of balsamic glaze, thinned jam, or honey. Alternatively, try hot honey for an extra kick.
