Name: Healthy Ricotta Crostini
Cook time: 20 min
Total time: 20 min
Ingredients: 8 slices crusty bread (We used a hearty seeded bread); 1/2 cup olive oil; 8 oz roasted red peppers ((capisum) in olive oil (reserve the olive oil to make pesto and brush on crostini breads)); 2 cloves garlic (peeled); 1 teaspoon basil (dried or 1 tablespoon fresh chopped); 1 cup parsley (1 small bunch); 2 tablespoons lemon zest; 1 clove garlic; 8 ounces ricotta cheese; salt and pepper (to taste)

Easy Entertaining

These little mouthwatering bites of whipped ricotta crostini are always the first to disappear when entertaining. Maybe it's the fun red and green toppings that stir up those festive holiday spirits. Or...Maybe its because you can easily hold a glass of wine in one hand and a crostini in the other. We still have not quite figured this out.

However, what we love most about this ricotta recipe is everything can be made ahead just like our antipasto wreath. Then, just a quick assembly just before your guests arrive and you are ready to go.

Fresh Ingredients

Crusty Bread - Now this is where you can have a little fun. A hearty crusty white, wheat or even a gluten-free option all work well in the crostini recipe. Long French loaves cut on an angle work best. However, you can also use a thick sandwich seeded bread like we did and just trim off the edges - the budget friendly option. This made it extra crunchy and delicious after toasting in the oven.

Ricotta Cheese - The star ingredient for sure! When this Italian cheese it is whipped until light and fluffy - it's dreamy like in our stuffed zucchini flowers. It's a fresh cheese and really different from most. Ricotta generally has only 3 ingredients; milk, lemon juice and a little salt.

If you have lactose intolerant guests, exchange the ricotta cheese with whipped tofu, like we used in our vegan lasagna.

Gremolata Topping

The gremolata topping with lots of fresh lemon zest and parsley is refreshing. Gremolata is a chopped herbed condiment made with chopped parsley, lemon zest and garlic. Yep! That's it.

You are going to love the crunchy texture of the roasted bread, smooth whipped ricotta, fresh and crisp gremolata in one delicious bite.

Red Roasted Pepper Pesto Topping

It does not get any easier than this! You can make red pepper pesto in a flash at home with jarred roasted peppers, garlic, and olive oil in your blender. If preferred, you can also top these ricotta appetizers with sun-dried tomato pesto for a fun twist.

To make these cute little ricotta cheese crostini pretty for display, we added a sauteed red onion and a basil leaf on top. But, that is just for style points. (smiling)

Preparation and Storage

The best part about making these quick and easy healthy ricotta crostini is that you can do all the prep in advance. You can make the red pepper pesto, gremolata and whipped ricotta up to 24 hours in advance and store them in the refrigerator. Then, all you need to do is toast your breads and pile on the toppings and serve.

Homemade gremolata and red pepper pesto have fresh garlic so they need to be stored in the refrigerator and used up in 3 days. Alternatively, you can freeze homemade red pepper pesto for up to 6 months. However, the fresh herbs in the gremolata are not the best frozen. We suggest using leftover gremolata to make herbed butter.

Comments

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