Crostini are the ultimate party food and a ricotta crostini is the perfect blank canvas to show off both savory and sweet creations. The wonderful thing about ricotta crostini is that fresh ricotta can be made a day ahead. This is a smorgasbord of some of my favorite flavor combinations, but the possibilities are endless!
Making ricotta crostini for a large party is simple. Buy a fresh loaf of bread and slice into 1/3 inch thick slices. Toast the slices and once they have cooled a bit slather them with ricotta.
Then top with whatever ingredients you like. For me, the key is using high quality ingredients, such as good extra-virgin olive oil and sea salt– I love using Maldon sea salt or fleur de sel. This will really make your other ingredients sing!
Top Row: hard boiled egg and chives; cucumbers, mint and dill; smoked salmon and dill
Second Row: leeks caramelized in butter; strawberries and aged balsamic vinegar; extra-virgin olive oil, lemon zest and sea salt
Third Row: radishes and sea salt; smoked salmon and dill; blueberries and honey
Bottom Row: cucumbers, mint and dill; hazelnuts and apricot jam; tomatoes and basil pesto
Cucumber and herb crostini
- 4 radishes (thinly sliced)
- To make the caramelized leeks, split one leek down the middle and run under water to remove any dirt. Slice the white and light green parts into half circles. Heat a tablespoon of butter and sautee the leek until caramelized. Add a pinch of salt.
- Slice the baguette and toast the bread.
- Slather on ricotta and divide the ingredients under each type of ricotta above evenly onto 4 pieces of crostini. Top the savory ones with a little extra flake sea salt.
(images by HonestlyYum)