Whipped Ricotta Cherry Crostini
Looking for an easy but impressive summer appetizer? These Whipped Ricotta Cherry Crostini are quick and easy to prepare and will wow your guests!
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Makes: 20 -24 crostini
Ingredients
- 1 baguette
- ¼ cup extra-virgin olive oil, divided
- ¾ tsp black pepper, divided
- ¾ tsp salt, divided
- 1 ½ cups whole milk ricotta
- 1 ½ Tbsp honey, plus more for drizzling
- 1 Tbsp heavy cream
- 1 tsp freshly squeezed lemon juice
- 1 ½ cups halved cherries
- 2 Tbsp chopped pistachios
- 1 tsp chopped mint
Instructions
- Pre-heat oven to 400 degrees.
- Slice bread diagonally into ¼" slices and place on baking sheets. Brush bread lightly with about 3 Tbsp olive oil and sprinkle with ½ tsp salt and ½ tsp pepper.
- Bake for 15-20 minutes until toasts are turning golden. Let cool.
- In a blender or food processor, add ricotta, honey, heavy cream, remaining 1 Tbsp olive oil, lemon, ¼ tsp salt, and ¼ tsp pepper. Blend until very smooth and creamy. You can also do this in a stand mixer or in a large bowl with a hand mixer or rubber spatula.
- Generously spread whipped ricotta mixture onto cooled toasts. Top with halved cherries, chopped pistachios, and chopped mint.
- Drizzle with more honey right before serving.
Notes
- Each component of this recipe can be prepared ahead of time and crostini assembled right before serving (see body of post above for more details)
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