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    Home » Appetizers/ Snacks » Healthy Ricotta Crostini

    Healthy Ricotta Crostini

    Published: May 19, 2016 · Modified: Dec 14, 2024 by HWC Magazine · 42 Comments

    Jump to Recipe Print Recipe
    Easy whipped ricotta crostini served on a cheery wooden board.

    Healthy whipped ricotta crostini are topped with a lemony gremolata or roasted red pepper pesto and take less than 20 minutes to make. Perfect make ahead Italian appetizer for family and friends.
    Healthy Ricotta Crostini made 2 ways with red pepper pesto and gremolata.

    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.

    Italian toasted crostini appetizers garnished with lemon slices and basil.

    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.

    lemony gremolata in a white bowl getting mixed.

    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.

    Roasted Red Pepper pesto in a white bowl.

    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)


    6 crostini ready to be served on a cherry wooden serving board.

    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.

    Whipped ricotta on a toasted crostini bread.

    Once the crostini are topped with whipped ricotta and all the toppings, they are best enjoyed the same day. As they have fresh cheese, we suggest you do not leave them out at room temperature for more than 2 hours. Trust me they will never last that long!

    In addition, I highly suggest you make extra gremolata and red pepper pesto as it is delicious in pasta, served over grilled steaks and a topping for pita pizzas. Now, you have the meal plan done for the week.

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    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
    Diet: Vegetarian
    Cook Time: 20 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 8 Crostini
    Calories: 353kcal
    Author: HWC Magazine

    Equipment

    • food processor or high powered blender

    Ingredients

    Costini

    • 8 slices crusty bread We used a hearty seeded bread
    • 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
      peeled
    • 1 teaspoon basil
      dried or 1 tablespoon fresh chopped

    Lemony Gremolata

    • 1 cup parsley 1 small bunch
    • 2 tablespoons lemon zest
    • 1 clove garlic

    Topping for both Crostini Recipes

    • 8 ounces ricotta cheese
    • salt and pepper to taste
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Pre-heat oven to 350 degrees. Cut bread into thick slices on an angle. Brush olive oil on both sides. Bake for 15-20 minutes or until golden brown and crunchy.
    • 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.

    Whipped Ricotta

    • Place the ricotta cheese, salt and pepper to taste in the food processor and blend until smooth.

    Assemble Ricotta Crostini

    • Place a couple of teaspoons of whipped ricotta cheese on each slice of bread and spread. Add a teaspoon or two of the red pepper pesto on ½ half of the toasted breads with ricotta cheese. To the other half half of toasted crostini breads with ricotta cheese add a teaspoon or two of the lemony gremolata mixture.
    • Optional: Garnish the roasted red pepper pesto ricotta crostini with sauteed onions and fresh basil, if desired. Add a little lemon zest peel on top of the lemony gremolata ricotta crostini. Enjoy!

    Notes

    You can make the red pepper pesto, gremolata and whipped ricotta up to 24 hours in advance.  Then before your guest arrive toast the crostini, assemble and enjoy. 
     

    Nutrition

    Serving: 1crostini | Calories: 353kcal | Carbohydrates: 20g | Protein: 11g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 14mg | Sodium: 802mg | Potassium: 195mg | Fiber: 2g | Sugar: 3g | Vitamin A: 907IU | Vitamin C: 25mg | Calcium: 118mg | Iron: 3mg
    Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!


    Gremolata topping


    Ready to eat Italian appetizers on a wooden board.

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    About HWC Magazine

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    Comments

      5 from 1 vote

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      Recipe Rating




    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. Abbe@This 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. 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
    13. 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
    14. Raymund says

      May 24, 2016 at 1:04 am

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

      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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