These ricotta crostini are taken to the next level with a good dose of rich brown butter. They make the perfect appetizer for any gathering, especially during the holidays. Simple to prepare, you get so much flavor in every bite!
It's great to have simple appetizers and finger food to pick at during the holidays. These ricotta crostini are easy to make and will leave your guests reaching back for another. Perfectly balanced with salt, fat and acid, these party appetizers go down a real treat.
We've all seen plenty of ricotta crostini recipes before, but the texture and flavors in these brown butter ricotta crostini are next to none. If you're looking for other snacks and appetizers, you definitely need to try our roasted beetroot hummus with our sourdough crackers.
We know you'll love this simple crostini recipe so be sure to leave us a comment and rate the recipe card below too! We love hearing from you. You can follow the links here to get to where you need.
⭐ Why you'll love this recipe
Here are some reasons why you need this ricotta crostini recipe in your life:
Simple - this recipe is simple to follow, with only a few regularly available ingredients to really elevate your appetizer game during the party season.
Make ahead - the components of these ricotta crostini are easy to make ahead and keep on hand until you are ready to assemble and serve.
Flavor - oh my! The brown butter whipped ricotta is so tasty and works perfectly with all the other toppings. Just make it, trust us!
Fun - use our fun little twist to add an extra level of deliciousness to your festive season.
Holidays - perfect and hassle free for the holidays. You can make everything ahead of time and simply assemble when ready to serve. That's what we like, stress free entertaining!
You only need simple ingredients for this ricotta crostini recipe, this is what you'll need:
Ricotta - be sure to use a high quality ricotta, you can tell this from the ingredients, it should only be milk and a form of acidity.
Salted butter - you can't have brown butter without butter! We use salted butter here as it helps to perfectly season the ricotta for the crostini.
Bread - we use a baguette but you can use whatever bread you like, cutting it into the shapes you need and following the same instructions below. You can definitely do this ricotta crostini with gluten free bread.
Toppings - we love to top our ricotta crostini with apple slices, prosciutto, honey, walnuts and pomegranate arils. Check out our other options for toppings to customize your crostini.
We know you love to mix things up with customizations and substitutions so here are some of our recommendations for this whipped ricotta crostini recipe:
Antipasti - try topping with some grilled artichokes, sliced roasted peppers or sundried tomatoes.
Protein - try different proteins, we recommend other charcuterie like coppa, bresaola or some wafer thin slices of salami, especially finocchiona.
Vegan - we haven't tested it but you can top these ricotta crostini with vegan ricotta or plant based cream cheese. Try it with a dairy free butter and let us know how you get on! Note that some vegan butters may not brown.
Gluten free - we've made this recipe using cut out gluten free bread and it works just fine. You can use rye bread, sourdough or any bread you like, but for a traditional crostini we prefer a baguette.
🔪 How to make ricotta crostini
Follow these simple step by step guides to success for this ricotta crostini recipe:
- Slice and brush your bread with olive oil.
- Bake in a preheated oven until golden and crisp.
- Add your cooled brown butter to the ricotta along with the lemon juice and pepper.
- Whip the ricotta until smooth and combined. Check for seasoning and assemble crostini with apple, prosciutto, honey, walnuts and pomegranate arils.
👩🍳 Expert tips
Make sure to read and follow these expert tips to ensure complete success with this ricotta crostini recipe:
Brown butter - once you've made your brown butter, allow it to cool completely, even until it sets a bit, then whip it into the ricotta.
Make ahead - whip the ricotta and store in a piping bag in the fridge. You can also bake and crisp up your crostini ahead of time. However, be sure to store in air tight containers as they will start to soften over time.
Taste - check the taste of the ricotta. We think the recipe is delicious as is, but everyone has preferences, so adjust the lemon juice or season a little more if you need or want to.
Ricotta - sometimes ricotta likes to weep, if it releases some liquid just place it on some kitchen paper to absorb it. If you add this in the whipped ricotta can be thinned a lot, but it does depend on the brand of ricotta you use.
Thickness - if you find your whipped ricotta is too thick, you can thin by adding a touch of milk or lemon juice. If it's too thin, you can put it in some kitchen paper or cheesecloth in a sieve to absorb some of the extra liquid and it will thicken up.
💭 Recipe FAQs
Crostini means "little toasts" - they make for the perfect vehicle for many a topping to enjoy as an appetizer.
Whole milk ricotta, it should have only milk and vinegar/acidity added. But for this recipe do not use ricotta salata which is previously salted and much drier or the recipe will be too salty and won't whip up correctly.
We recommend whipping your brown butter ricotta and storing in a piping bag in the fridge for 2-3 days in advance. You can bring it to room temperature and pipe straight onto the crostini when assembling.
Make the whipped ricotta mixture 2-3 days ahead of time and store in a piping bag in the fridge. Bring to room temperature before assembling. Either prepare the crostini on the day or a few days in advance and store in an air tight container until ready to assemble.
🥗 Related recipes
Love this ricotta crostini recipe? Then you may want more of our appetizer recipes. Here are some suggestions to get you started:
Love this recipe? Leave us a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe below and don't forget to leave a review in the comments section underneath the recipe. We love hearing from you!
Why not follow along with us on our social media channels @Instagram @Facebook and @Pinterest and tag us with #eatloveeats when you've tried one of our recipes!
Brown Butter Ricotta Crostini
- Food Processor optional
- Piping bag optional
Brown butter whipped ricotta
- 3 tablespoons salted butter, browned & cooled
- 1 cup ricotta , 8 ounces
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon freshly ground black pepper
- 1 french baguette, cut into 24, ½ inch thick slices
- 1-2 tablespoons olive oil
- 6 slices prosciutto , each cut into 4
- 1 crisp apple, cored & sliced
- 2 tablespoons honey
- ½ cup walnut halves, toasted and chopped
- 3-4 tablespoons pomegranate arils
- Preheat the oven to 200°C/400°F. First brown the butter by melting in a small pan, constantly whisking over a medium heat until it becomes foamy, brown and nutty. Pour into a small bowl to stop the cooking and cool completely.3 tablespoons salted butter
- Add the ricotta, cold brown butter, lemon juice and black pepper to a food processor and whip until completely smooth. Taste for seasoning and adjust if desired. Scrape into a bowl and place in the fridge.1 cup ricotta, 1 tablespoon fresh lemon juice, ⅛ teaspoon freshly ground black pepper
- Slice the baguette into ½ inch thick slices on a diagonal. Brush both sides of the slices of baguette with olive oil and place on a baking sheet lined with parchment paper. Bake for 8 to 10 minutes in the oven, until golden brown. Allow to cool. You can also toast the walnuts on the same sheet for 5 minutes.1 french baguette, 1-2 tablespoons olive oil
- Assemble the crostini as follows: 2 teaspoons of whipped brown butter ricotta, apple slices, prosciutto, honey drizzle, chopped walnuts and pomegranate arils. Serve immediately.6 slices prosciutto, 1 crisp apple, 2 tablespoons honey, ½ cup walnut halves, 3-4 tablespoons pomegranate arils
- You don't need to use a food processor, you can easily use a stick blender in a jug if you have one.
- If your ricotta is a bit wet, let it sit on the work surface on some kitchen paper for 15 minutes to let it release more liquid and drain off before whipping.
- Allow your crostini to cool fully before assembling.
- You can make the whipped brown butter ricotta ahead of time and leave it in the fridge for a few days until ready to use.
I’ve got some friends coming this weekend I tested these out this week they were great. I’m sure my friends will love them!
These are so beautiful and I bet they're tasty too. #recipeoftheweek
Thanks Eileen! They really do taste as good as they look 🙂
Thank you Michelle 🙂 your comment really put a smile on my face. You'll definitely enjoy reading Big Magic when you get to it - I'm terrible with reading books lately hence the audiobook! x
Michelle @ The Last Food Blog says
I read that quote last week and it really hit home with me too 😉 You are doing a great job Sasha, all your posts are perfect and your recipes are lovely. Big magic is on my list to read, as soon as I finish the other 3 books I have on the go >.< Lovely recipe as always x
Hana | Nirvana Cakery says
Sasha, this is a wonderful post and yes, you are enough in every given moment! We all are, we just don't know it. Elizabeth Gilbert new book is on my to read list for this summer:) xx
Aww thanks Hana! I just forget about a thousand times a day, haha. You're so right - we all are. Have you read Big Magic? x
Hana | Nirvana Cakery says
Not yet, but I've listened to an interview with Elizabeth Gilbert talking about it. You just remembered me to buy it! x
Yes, you should! I really want to read some of her other books now, especially after hearing about her creative process!