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    Home » Appetizers/ Snacks » Healthy Ricotta Crostini

    Healthy Ricotta Crostini

    Published: May 19, 2016 · Modified: Feb 5, 2021 by HWC Magazine · 42 Comments

    Jump to Recipe Print Recipe
    Healthy Ricotta Crostini / https://www.hwcmagazine.com

    Healthy ricotta crostini are made two ways with less than 6 ingredients and take less than 20 minutes to make.
    Healthy Ricotta Crostini / https://www.hwcmagazine.com

    You are going to love these little healthy ricotta crostini as they are made with nutty and delicious Pepperidge Farm® Harvest Blends bread and simple but delicious fresh ingredients. These two healthy ricotta crostini recipes are so easy that even teenagers can make them and they even helped mom with the easy clean up. You have to love that! My boys are such complete foodies. Not only do they love cooking and EATING, they also love styling food and even taking photos for instagram...

    Healthy Ricotta Crostini / https://www.hwcmagazine.com

    Healthy Ricotta Crostini are the World's Easiest Appetizer

    You are going to love how beautiful these little appetizers are going to look on your serving tray with a splash of green, orange-red and white. With all of the spring time weddings, showers, graduation and parties you are going to need some quick and easy appetizers to save the day.

    The Italian ricotta and red pepper pesto crostini was a huge hit. We used Pepperidge Farm Harvest Blends seeded grain bread. The seeds in the bread and on the crust made it crunchy and delicious, especially when toasted in the oven. The creamy ricotta topping with the garlic infused roasted red peppers and caramalized onions is going to rock your world.
    Healthy Ricotta Crostini / https://www.hwcmagazine.com

    The Italian ricotta and gremolata topping with lots of fresh lemon zest and parsley was refreshing and delightful and a nice contrast to the rich Italian ricotta and red pepper pesto crostini. Gremolata is a chopped herbed condiment usually made with parsley, lemon zest and garlic.
    Healthy Ricotta Crostini / https://www.hwcmagazine.com

    We enjoyed three delicious breads from Pepperidge Farm. They were the Harvest Blends Seeded, Sprouted and Ancient grain breads. All three breads had a strong wheat flavor balanced out with a touch of sweetness. However, our favorite was the Harvest Blend Seeded bread as loved all of the sunflower seeds, flax seeds, sesame seeds on the crust and in the bread. We love that little crunch. These products have limited availability and are currently only available in the Midwest at your local grocer.
    Healthy Ricotta Crostini / https://www.hwcmagazine.com

    The seeded bread was the heartiest of the three according to my boys. As you can see from my photo the word "Try" not to eat is not strong enough language when trying to deter hungry teenage boys from fresh bread sitting on the counter.
    Healthy Ricotta Crostini / https://www.hwcmagazine.com

    Thank goodness I was able to tear from their strong grasps the last few slices of the Harvest Blends Seeded bread to make these delicious healthy ricotta crostinis. We decided to cut the breads into rustic smaller circles so that they are easier to pick up one handed with a glass of red wine in the other. You do not have to go through the bother of cutting your crostini breads into rustic circles but I would suggest that you at least cut into either 2 or 4 triangles so that they are easier to pick up as a tapas instead of one full slice of bread.
    Healthy Ricotta Crostini / https://www.hwcmagazine.com

    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 and gremolata up to 24 hours in advance and then all you need to do is toast your breads and pile on the toppings and serve. In addition, I highly suggest you make extra gremolata and red pepper pesto as it is delicious on pasta, grilled meats and many others and your meal planning is done for the week.

    This post is sponsored by Pepperidge Farm® in conjunction with Blog Meets Brand and I have been compensated for my participation. All opinions are our own.

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    Healthy Ricotta Crostini / https://www.hwcmagazine.com

    Healthy Ricotta Crostini

    Healthy ricotta crostini are made two ways with less than 6 ingredients and take less than 20 minutes to make.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizers/ Snacks
    Cuisine: Italian
    Cook Time: 20 minutes
    Total Time: 20 minutes
    Servings: 8
    Calories: 187kcal
    Author: HWC Magazine

    Ingredients

    Costini

    • 8 slices Pepperidge Farm Harvest Blend Breads
      (we used Seeded blend)
    • ½ cup olive oil

    Roasted Red Pepper Pesto

    • 8 oz roasted red peppers (capisum) in olive oil (reserve the olive oil to make pesto and brush on crostini breads)
    • 2 cloves garlic
    • 1 red onion
      medium sliced into rings
    • basil
      optional for garnish

    Lemony Gremolata

    • 1 cup parsley - 1 small bunch
    • 2 tablespoon lemon zest
    • 1 clove garlic

    Topping for both Crostini Recipes

    • 8 oz ricotta cheese
    US Customary - Metric

    Instructions

    • Pre-heat oven to 350 degrees. Cut breads into small round rustic circles or cut into 2 or 4 triangles. Brush olive oil on both sides and edges of Harvest Bread Seeded grain or bread of choice. Bake for 15-20 minutes or until golden brown and crunchy. Set Aside.
    • In the mean time while your crostini are baking prepare your roasted red pepper pesto and lemony gremolata.
    • Roasted Red Pepper Pesto: In a food processor add the red roasted peppers, 2 tablespoons of oil from the red roasted peppers, garlic, basil and salt and pepper to taste. Combine until smooth. Saute the red onion in a little of the olive oil from the red pepper pesto until caramelised. Set aside.
    • Lemony Gremolata: In a food processor add the parsley, lemon zest, garlic and salt and pepper to taste and process until finely chopped.
    • Assemble the healthy ricotta crostini. Place a couple of teaspoons of lowfat ricotta cheese on each slice of bread and spread. Add a teaspoon or two of the red pepper pesto on half of the toasted breads with ricotta cheese and top with one slice of caramelised onion. To the other half half of toasted crostini breads with ricotta cheese add a teaspoon or two of the lemony gremolata mixture.
    • Garnish the red pepper pesto ricotta crostini with a little fresh basil and a little lemon zest for on top of the lemony gremolata ricotta crostini. Enjoy!

    Notes

    You can make the red pepper pesto and gremolata in advance and then when you guest arrive, assemble. Even better yet, you can let your guests assemble their own Healthy Ricotta Crostini and leave all the supplies out. 

    Nutrition

    Serving: 1g | Calories: 187kcal | Carbohydrates: 5g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 423mg | Potassium: 133mg | Fiber: 1g | Sugar: 1g | Vitamin A: 905IU | Vitamin C: 26mg | Calcium: 87mg | Iron: 1mg
    Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!
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    Join our Healthy World Cuisine medical editors (trained in both Western and Eastern Medicine) and learn how to EAT your way around the WORLD from the comfort of your own kitchen. Grab free health tips, recipe ideas, meal plans and gain a better understand how eating choices can affect your health. Be the healthier and happier YOU!

    Reader Interactions

    Comments

    1. Eva Taylor says

      June 07, 2016 at 9:33 pm

      The crostini look wonderful Bam, I just love the Lemony Gremolata, it must have tasted so fresh. It's so nice that your boys are keen about food and helping in the kitchen, they will make someone a wonderful partner in the the future.

      Reply
    2. Karen (Back Road Journal) says

      June 02, 2016 at 10:54 pm

      It is nice to know that the boys enjoy being a part of your food preparation and styling. We already know that they are the perfect taste testers…I bet the crostini didn't last long after the last photo. 😀

      Reply
    3. Jean (Bentodays) says

      May 31, 2016 at 12:34 pm

      Looks perfect, wish I could grab one off the screen now!

      Reply
    4. Liz says

      May 29, 2016 at 9:49 am

      I love seedy breads! What a delicious base for your yummy, healthy crostini!

      Reply
    5. Sandra says

      May 28, 2016 at 11:36 am

      Your boys have great taste and a knack for food styling! What fun for all of you and I'm sure they love being taste testers when they get appetizers like these! How cute is they "try" not to eat sign! My notes are "don't eat!, lol

      Reply
    6. Nancy | Plus Ate Six says

      May 27, 2016 at 5:09 pm

      Can you send your boys over to me to help out in the kitchen please? You've done a great job it sounds like with them 🙂
      Gorgeous photos and great flavour combos Bobbi!

      Reply
    7. Helen @ Scrummy Lane says

      May 27, 2016 at 4:10 am

      So apparently ricotta toast is the new avocado toast... or so I read recently!

      Coincidentally, I had a bagel with ricotta cheese earlier today and it reminded me what a beautiful thing ricotta is.

      I LOVE the tasty toppings you've chosen - what a great appetizer idea!

      Reply
    8. THE HUNGRY MUM says

      May 25, 2016 at 3:35 pm

      I love this! What a healthy and delish snack for when friends come over. Ricotta, mmmm....

      Reply
    9. kushi says

      May 24, 2016 at 9:38 pm

      This is so innovative. They look so cute and delicious 🙂 Bookmarked!

      Reply
    10. Katerina says

      May 24, 2016 at 4:49 pm

      What a delicious appetizer! Bobbi it is such a pity we love so far away from each other! Pinned, yummed and stumbled!

      Reply
    11. [email protected] is How I Cook says

      May 24, 2016 at 10:35 am

      I have always loved Pepperidge Farm bread. However I think I love your crostini more! What fun to cook with your kids and especially to have them so talented. My son was selling wine but now he is representing a real estate company from NYC and promoting their projects in Asia. /his degree was in Asian studies and he speaks Mandarin. We will be there for three weeks in September. Can't wait!

      Reply
    12. Mary @ LOVE the secret ingredient says

      May 24, 2016 at 5:30 am

      Oh these look so good! I feel like I would end up eating them all as I made them and have nothing leftover!

      Reply
    13. Raymund says

      May 24, 2016 at 1:04 am

      That red pepper pesto one would be my pick, looks delish!

      Reply
    14. Sarah says

      May 24, 2016 at 12:51 am

      These crostini look just perfect! I love ricotta and the toppings you've done here are out of this world 🙂

      Reply
    15. Kathleen | Hapa Nom Nom says

      May 22, 2016 at 8:57 am

      Oh baby, look at these beauties! Bobbi, these are just beautiful! And that red pepper pesto.... Mmmm!!!! Loving all those flavor combinations!

      Reply
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