Tomato Ricotta Crostini
Crisp slices of toasted baguette meet creamy ricotta, juicy tomatoes, basil, and a little balsamic. Serve these crostini as an easy appetizer, a snack board anchor, or a light bite with drinks.
- Total time
- 25 min
- Yield
- 6 servings, 2 crostini each
- Difficulty
- Easy
Prep 15mCook 10mItalianAppetizers
Crostini means “little toasts” in Italian, and that is exactly what they are: thin slices of bread brushed with oil and baked until crisp. Once you have the toast base, you can top it with almost anything savory.
This version keeps things fresh and simple with whole-milk ricotta, marinated cherry tomatoes, basil, and a rub of garlic. The contrast is the point: crunchy bread, cool cheese, and tomatoes that taste bright but not fussy.
Serve the crostini soon after assembling so the bread stays crisp. If you want to work ahead, toast the bread and mix the topping in advance, then build them right before guests arrive.
01What you'll need
Ingredients
9 items · 6 servings, 2 crostini each
- 1 small baguette, about 8 ounces, cut into 12 slices about 1/2 inch thick
- 3 tablespoons extra-virgin olive oil, divided
- 1 garlic clove, halved
- 1 cup whole-milk ricotta cheese
- 1 pint cherry tomatoes, about 10 ounces, quartered
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh basil leaves, torn
02How to make it
Step-by-step
1. Heat the oven
Set a rack in the middle of the oven and heat to 400°F. Line a baking sheet with parchment paper if you want easier cleanup.
2. Slice and oil the bread
Arrange the baguette slices on the baking sheet in one layer. Brush both sides lightly with 2 tablespoons of the olive oil. The bread should be coated, not soaked.
3. Toast the crostini
Bake for 8 to 10 minutes, turning once halfway through, until the slices are lightly golden and crisp at the edges. If your bread is very fresh or thick, it may need 1 to 2 extra minutes.
4. Rub with garlic
While the toasts are still warm, rub one side of each slice with the cut side of the garlic clove. Use a light hand; warm bread grabs garlic flavor quickly.
5. Mix the tomato topping
In a medium bowl, stir together the cherry tomatoes, remaining 1 tablespoon olive oil, balsamic vinegar, salt, and black pepper. Let the mixture sit for 5 minutes so the tomatoes release a little juice.
6. Spread the ricotta
Spoon a layer of ricotta onto each toast. Spread it gently so you do not crack the bread.
7. Add tomatoes and basil
Top the ricotta with the tomato mixture, leaving most of the extra liquid in the bowl so the crostini do not turn soggy. Finish with torn basil and serve right away.
03From our kitchen
Cook's tips
- Make-ahead plan: Toast the bread up to 1 day ahead. Cool it completely, then store it in an airtight container at room temperature. Re-crisp in a 350°F oven for 3 to 5 minutes if needed.
- Assemble at the last minute: Ricotta and tomato juices soften the bread over time. For the best crunch, top the crostini within 10 minutes of serving.
- Storage: Store leftover toasted bread separately from the ricotta and tomato topping. The tomato mixture keeps in the refrigerator for up to 2 days, and the ricotta keeps according to the date on its container.
- Bread swap: Use ciabatta, sourdough baguette, or any narrow crusty loaf. Avoid very soft sandwich bread, which does not hold up as well.
- Cheese swaps: Try whipped goat cheese, mascarpone, cream cheese, or a dairy-free soft cheese. If using a salty cheese, reduce the salt in the tomato mixture.
- Tomato swap: When tomatoes are not in season, use roasted red peppers, marinated artichokes, sautéed mushrooms, or olive tapenade instead.
Cook's note
Nutrition is estimated per serving of 2 crostini, based on an 8-ounce baguette, 3 tablespoons olive oil, 1 cup whole-milk ricotta, 10 ounces cherry tomatoes, and the listed seasoning. Salt content can vary by bread brand and salt type.
04Frequently asked
Questions & answers
What is the difference between crostini and bruschetta?
Crostini are usually smaller, thinner slices of bread that are toasted until crisp. Bruschetta is often made with larger, thicker grilled bread. The toppings can be similar, especially tomato, garlic, basil, and olive oil.
Can I make crostini without an oven?
Yes. Toast the oiled bread slices in a skillet over medium heat for 2 to 3 minutes per side, or use a grill pan. Watch closely because thin bread can go from golden to burnt quickly.
How do I keep crostini from getting soggy?
Toast the bread until it is crisp, use a thick spread like ricotta as a barrier, and drain off excess tomato liquid before spooning the topping on. Assemble just before serving.
Can I serve crostini cold?
Yes. The toast can be room temperature, and the ricotta and tomatoes can be cool or room temperature. For the nicest flavor, take the ricotta and tomato topping out of the refrigerator about 15 minutes before assembling.
How many crostini should I plan per person?
For a light appetizer, plan on 2 crostini per person. If they are part of a larger snack board with other appetizers, 1 to 2 per person is usually enough.
05Per serving
Nutrition facts
Nutrition Facts
6 servings, 2 crostini each
Amount per serving
% Daily Value*
- Total Fat13 g
- 17%
- Saturated Fat4.5 g
- 23%
- Cholesterol21 mg
- 7%
- Sodium458 mg
- 20%
- Total Carbohydrate23 g
- 8%
- Dietary Fiber1 g
- 4%
- Total Sugars4 g
- Protein9 g
- 18%
- Vitamin D0.1 mcg
- 1%
- Calcium112 mg
- 9%
- Iron1.8 mg
- 10%
- Potassium213 mg
- 5%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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