This Whipped Ricotta Crostini with Roasted Tomatoes is perfect on grilled, crusty sourdough bread. It also makes the perfect appetizer for your party guests.
I love creating small appetizer dishes, that I can have as a girl dinner, or bring to a potluck. Naturally, I love all things cheese (non-dairy, and sometimes dairy) so when I saw the whipped ricotta trend, I had to jump on it. I think the best snacks include dips that you can spread on toasted bread, on pita chips, or with crackers and veggies. This whipped ricotta spread is very light, and tart due to the lemon juice, and pairs well with roasted tomatoes. It’s also very easy to make and just requires less than 20 minutes of your time.
Ingredients for Whipped Ricotta Crostini with Roasted Tomatoes:
- Vegan Ricotta: I used Kite Hill Vegan Ricotta, but you are welcome to use your favorite brand. I’m working on coming up with a scratch-made vegan ricotta that can work with this
- Lemon juice: Adds some tartness, and smoothes out the ricotta
- Grape tomatoes: Sweet, and perfect for roasting
- Garlic cloves: Pairs well with the tomatoes
- Olive oil: to roast the tomatoes
- Crusty bread: I used a sourdough loaf, however you are welcome to use your favorite bread here
When to eat?
This recipe is great as an appetizer for party guests. A little balsamic drizzle on this crostini would be heavenly! Definitely doing this next time.
You can also make this as a breakfast side, and pair it with a protein. Or you can eat it as a snack. Honestly the rich, creaminess of the ricotta with the roasted tomatoes makes this a hearty bite. I can also imagine the whipped ricotta and roasted tomatoes as a dip for pita chips as well. The dippable possibilities are endless here.
How to store:
You can make the whipped ricotta and store it separately from the roasted tomatoes, so when you are ready to spread it on some crusty bread it hasn’t bled into each other. Also, I grilled the bread per serving, meaning I don’t make more than I am able to eat in one sitting. Day old, grilled bread in the refrigerator isn’t the tastiest.
You are welcome to make a larger amount for a party, that way you don’t have to store it at all! I think this would be a great addition to an hors d’oeuvre menu.
Did you make this recipe?
Whipped Ricotta Crostini with Roasted Tomatoes
Ingredients
- 1 pint grape tomatoes
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 tub Kite Hill Almond Milk Ricotta Alternative
- 1/8 tsp salt
- 1-2 tsp agave
- 1/2 lemon, juiced
- black pepper to taste
- Sourdough bread loaf, sliced
- *optional, fresh thyme & hot honey or balsamic vinegar
Instructions
- Preheat oven to 475° degrees F.
- In a baking dish, spray cooking oil, and add grape tomatoes, minced garlic and 1 Tbsp of olive oil. Mix around with a spoon till all tomatoes are coated.
- Place in the top rack of the oven and roast tomatoes & garlic mixture for 25 minutes, or until tomatoes have blistered and popped.
- In a food processor, add ricotta, agave, lemon juice, salt and pepper, and 2 tbsp of olive oil. Pulse mixture until smooth, scrapping the edges until all the mixture is smooth. Then scoop out into a serving bowl and set aside.
- Once tomatoes have roasted, set aside to cool. Then in take sourdough slices, drizzle olive oil on the top, and rub 1 clove of garlic on each slice. Lastly, grill each slice in a grill pan, or a frying pan, until toasted.
- Assemble slice with whipped ricotta, then roasted tomatoes, and (optional): sprinkle fresh thyme & hot honey (or balsamic vinegar) on the top. Then serve.
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