Whipped Ricotta Crostini with Roasted Cherry Tomatoes

This Whipped Ricotta Crostini recipe combines toasty crostini, light and fluffy whipped ricotta, and juicy roasted cherry tomatoes for a simple yet stunning appetizer that’s perfect for entertaining year-round.

These Whipped Ricotta Crostini are the perfect balance of simple and elegant. Crispy toasted bread topped with creamy whipped ricotta and sweet roasted cherry tomatoes that burst with flavor.

The combination feels rustic yet refined, and the colors make it a beautiful addition to any festive spread. It’s one of those effortless appetizers that look far more impressive than they are, making them ideal for entertaining.

Why You’ll Love Whipped Ricotta Crostini

• Easy yet elevated. The whole recipe takes about 20 minutes from start to finish, yet feels straight out of a cozy wine bar.
• All-season ingredients. Cherry tomatoes are available year-round, but they shine brightest when roasted as their flavor concentrates into something magical.
• Make-ahead friendly. You can whip the ricotta a day ahead and roast the tomatoes right before guests arrive. 
• Beautiful presentation. Bright red tomatoes and fresh green basil against creamy ricotta on golden toasts — a total showstopper for your table. 

Ingredients You’ll Need

This simple whipped ricotta crostini comes together with just a few quality ingredients you can easily find at your local market: 

• Baguette or Sourdough: Choose a fresh baguette or Homemade Sourdough Bread and slice it into thin rounds. To make this recipe gluten-free, use your favorite gluten-free baguette or my gluten-free sourdough recipe. Lightly brush with olive oil before toasting for that perfect golden crunch.
• Ricotta Cheese: Use whole-milk ricotta for the creamiest texture. If you’d like to elevate it, strain it briefly through cheesecloth for a thicker consistency or try a blend of ricotta and mascarpone. For dairy-free, use my Vegan Ricotta Recipe or your favorite store-bought version. 
• Cherry Tomatoes: Sweet, juicy cherry tomatoes are ideal for roasting. Their natural sugars caramelize beautifully. 
• Olive Oil: A drizzle of good-quality extra virgin olive oil ties everything together. 
• Balsamic Vinegar: Adds depth and tang.
• Lemon Juice & Zest: Brightens the ricotta and balances the richness.
• Fresh Herbs: Basil, thyme, or a mix of both adds freshness and a pop of color just before serving.

Tips for Perfect Whipped Ricotta

The secret to that light, cloud-like texture? A quick whip in the food processor with a drizzle of olive oil and a touch of lemon juice. It transforms humble ricotta into something airy, luscious, and spreadable. 

For the best flavor, use whole-milk ricotta and season with a pinch of sea salt and pepper. If you happen to have mascarpone on hand, you can swap it in for an even richer result (skip the olive oil if you do).

For a dairy-free option, try Kite Hill, or my Homemade Vegan Ricotta made with almonds and truffle salt. 

Roasting Cherry Tomatoes for Maximum Flavor

If you prefer raw tomatoes, you’ll love my Authentic Bruschetta al Pomodoro. However, roasting is what makes this crostini so special. At 400°F, the cherry tomatoes burst and caramelize, releasing juices that mingle with olive oil and a splash of balsamic vinegar. You’ll end up with glossy, jammy tomatoes that taste like summer, even if it happens to be the middle of winter.

You can roast them alongside the baguette slices on one sheet pan to save time, and everything will be ready at once.

Serving Suggestions for Whipped Ricotta Crostini

These crostini are wonderful year-round for practically any occasion. They would be especially nice included in our Italian Dinner Party Menu. Here are more ideas to get you started: 

For spring and summer gatherings, serve them alongside a chilled glass of rosé or sparkling water with lemon. Pair with a platter of fresh burrata and peaches, caprese skewers, or a Mediterranean mezze board featuring olives, hummus, and marinated artichokes.

During the fall and winter months, these crostini shine as part of a cozy appetizer spread with roasted nuts, prosciutto, figs, or a simple arugula salad. They pair beautifully with other small bites for a holiday grazing board or Christmas Eve platter. The creamy ricotta contrasts perfectly with warm, melty Hot Honey Baked Brie, and together they bring both savory richness and brightness to the table.

Storage Tips

• Room Temperature: Best served immediately. Assembled crostini should not be left out for more than 1–2 hours, as the bread softens quickly from the moisture of the tomatoes and cheese.
• Refrigerator: Store any leftover whipped ricotta in an airtight container for up to 2 days. Roasted tomatoes can also be refrigerated separately for up to 2 days and gently reheated before serving. Toast new crostini when ready to assemble again.  

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Yield: 12-14 crostini

Whipped Ricotta Crostini with Roasted Cherry Tomatoes

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Whipped ricotta crostini with roasted cherry tomatoes is a simple yet elegant appetizer that’s perfect for any occasion. Crispy toasted baguette slices are topped with creamy lemon ricotta, sweet blistered tomatoes, and a drizzle of balsamic for the perfect balance of flavors. Easy to make ahead and serve warm or at room temperature, this recipe shines on holiday grazing boards, summer gatherings, or as a fresh starter for dinner parties.

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Ingredients

For the crostini:

• 1 baguette, sliced into 1/2 inch rounds
• 2 tablespoons olive oil
• pinch of sea salt

For the whipped ricotta:

• 1 cup ricotta cheese
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• pinch of sea salt and freshly ground black pepper, to taste

For the roasted cherry tomatoes:

• 1 pint (about 2 cups) cherry tomatoes
• 1 tablespoon olive oil
• drizzle of balsamic vinegar
• sea salt and freshly ground black pepper, to taste
• fresh basil/thyme leaves, for garnish

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Arrange the baguette slices on one side of the baking sheet. Brush lightly with olive oil and season with a pinch of salt and pepper.

Place the cherry tomatoes on a baking sheet, drizzle with olive oil and balsamic vinegar, and season well.

Bake both together for about 10 minutes, or until the bread is lightly golden and crisp and the tomatoes are just beginning to burst. Remove from the oven and let cool slightly.

In a food processor or using a hand mixer, combine the ricotta, olive oil, lemon juice, salt, and pepper. Whip until light, creamy, and smooth, about 1 minute.

Spread a generous spoonful of whipped ricotta on each crostini. Top with roasted cherry tomatoes, a drizzle of olive oil, a few torn basil leaves, and sprigs of thyme. Serve immediately and enjoy!

Notes

Mascarpone option: If you only have mascarpone, it can be used in place of ricotta for a richer, more velvety texture. You may wish to omit the olive oil when using mascarpone, as it’s already higher in fat.

Balsamic drizzle: You don’t need to measure this exactly; just a light drizzle brings a beautiful caramelized tang once roasted. If you prefer, you can use balsamic glaze for a glossy finish before serving.

Make ahead: The whipped ricotta can be prepared up to 2 days in advance and stored in the fridge. Bring to room temperature and stir before using. The crostini and tomatoes are best assembled just before serving to keep them crisp and fresh.

Nutrition Information:

Yield: 12-14 Serving Size: 1 piece
Amount Per Serving: Calories: 90