Whipped Ricotta Crostini with Antipasto Toppings

Name: Whipped Ricotta Crostini with Antipasto Toppings
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 baguette (sliced into ½-inch-thick slices); ½ cup extra virgin olive oil (¼ cup for the whipped ricotta, the rest for brushing and drizzling); 16 oz whole milk ricotta cheese (drained); 2 cloves garlic (minced); 1 lemon (you will need all of the zest and 3 tablespoons of the juice); 1 teaspoon honey; ¼ teaspoon each salt and black pepper; ½ cup fresh herbs (mint, tarragon, parsley, basil, thyme, etc.) (chopped); ¼ teaspoon red chili flakes (optional); 1 cup antipasto / olive bar items for topping (a variety of sliced pickled peppers and onions (see notes for more details)); flaky sea salt (optional finishing garnish)

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If you’re tired of the same old boring appetizers, then it’s time to add some pizzazz to your party with these quick and easy whipped ricotta crostini served with colorful antipasto toppings. This simple ricotta appetizer recipe is not only delicious but also looks like a mini piece of art on a plate!

Whipped ricotta crostini with antipasto toppings on white marble table top with drizzled olive oil.

Cutie Pie Crostini

Whipped ricotta crostini are like cute little mini ricotta toasts, and they are simply the bee’s knees! The combination of creamy whipped ricotta with fresh herbs and a hint of lemon is the perfect complement to tangy antipasto toppings.

The crispy crostini provide a delightful crunch, while the vibrant colors of the pickled peppers and onions make them an eye-catching addition to any appetizer spread.

Whipped ricotta and fresh herb crostini with Peruvian pearl peppers.

Plus, with just a few simple ingredients and minimal prep time, these ricotta antipasto crostini are the perfect appetizer for an impromptu gathering or dinner party and are a total crowd pleaser.

These cutie pie crostini are like a fancy party in your mouth that will leave you wondering how something so simple can be so darn delicious!

For you ricotta cheese lovers we also have a whipped ricotta dip recipe that is pure creamy garlicky goodness in a bowl. We’ve also got a festive cranberry tartlets with whipped feta, creamy artichoke dip bites, and sweet and savory goat cheese phyllo cups with balsamic strawberries that are perfect for the holidays.

Whipped herbed ricotta crostini with antipasto toppings.

What are Whipped Ricotta Crostini?

Whipped ricotta crostini, you say? Oh, you mean that heavenly concoction of creamy whipped ricotta cheese, infused with fresh herbs and a hint of lemon, delicately spread over a slice of crunchy crostini and topped with a smorgasbord of colorful and flavorful antipasto toppings? Yes, those are the ones!

More generally, crostini are an Italian appetizer consisting of toasted baguette slices served with various toppings. Ricotta crostini are quite similar to ricotta bruschetta appetizers except that bruschetta is typically made by rubbing garlic on the bread before toasting.

Ingredient Notes

*See the full list of ingredients and quantities in the recipe card at the bottom of the page.

For the crostini

French baguette – the perfect bread for crostini. Crispy, crunchy, and oh-so-delicious! Look for a crusty baguette with a soft interior, perfect for toasting and serving as a base for the creamy herbed whipped ricotta and antipasto toppings.

Extra-virgin olive oil – for brushing over the baguette slices so they toast up into perfectly golden, crispy crostini. Some is also whipped with the ricotta to make it extra smooth and creamy and used to drizzle over the assembled crostini for a fruity and fragrant finish.

For the whipped ricotta spread

Whole-milk ricotta cheese – the creamy, dreamy star of the show. Go all out and opt for a high-quality whole milk ricotta cheese for the creamiest and most flavorful results. The best ricotta is made without stabilizers for the best flavor and texture.

Lemon juice and zest – the zestiest of all the citrus fruits! It adds a bright and fresh flavor to the ricotta, like a burst of sunshine.

Fresh garlic – because life’s too short to not have garlic breath. But seriously, it adds a nice garlicky twist to the flavor of the whipped ricotta.

Honey – adds a sweet touch to balance out the salty, creamy, and tangy flavors.

Extra virgin olive oil – whipped together with the ricotta makes it extra smooth and creamy.

Fresh herbs – I used a fragrant blend of mint, tarragon, and parsley. Together they create a harmonious balance of minty, anise-y, and herbaceously fresh flavor. Feel free to experiment with different herbs to suit your taste preferences.

Red chili flakes – totally optional so add them if you want a hint of spice!

Chopped antipasti pickled peppers and onions.

For the toppings

Antipasto-style pickled peppers and onions – for a little tang and a whole lot of yum. Top the lemony whipped ricotta crostini with a colorful mix of tangy and sweet pickled vegetables that add a pop of flavor and texture.

I used sweety drop peppers, peppadew peppers, cherry peppers, roasted red peppers, and cipollini onions. They are available at many grocery stores, find them on the olive or antipasto bar near the deli and cheese section. *For more info regarding pickled vegetables for antipasto and charcuterie check out my guide to the best pickles for charcuterie. And for more info about how to make a great charcuterie board, see my guide for the best charcuterie board crackers.

Flaky sea salt (optional) – if you’re feeling fancy, sprinkle a little of this salt on top. A nice finishing touch that adds a crunchy texture and a touch of saltiness.

Recipe Roadmap with Images

Time needed: 30 minutes

Make the crostini.
Preheat oven to 425 degrees F. Slice the baguette into 1/2-inch-thick slices, place onto a large baking sheet, and brush tops with olive oil. Bake in the oven for about 6-8 minutes until the crostini are lightly golden and browned.
Whip the ricotta cheese.
In a mixing bowl using a hand mixer, whip the ricotta, 3 tablespoons of fresh-squeezed lemon juice and all of the fresh lemon zest, garlic, salt, pepper, and honey. Then slowly pour 1/4 cup of extra virgin olive oil and whip for about two minutes until the mixture has thickened and is smooth and creamy. Alternatively, whip the ingredients using a food processor.
Mix in the fresh herbs.
Stir in the chopped fresh herbs (and red pepper flakes if using) to combine. As always, taste as you go and adjust seasonings. It is easy to adjust so it suits your taste. So make it extra garlicky, more lemony, saltier, more peppery, or heavier on the herbs if that’s how YOU like it!
Assemble the crostini.
Spread each slice of the crostini with a generous amount of the whipped ricotta and then place the antipasto peppers and onions on top. Finish with a drizzle of extra virgin olive oil and some flaky sea salt and serve.

Frequently Asked Questions

How do you make store bought ricotta more creamy?

You whip it of course! Add some heavy cream or olive oil for extra creaminess. Also, drain as much moisture from the ricotta before whipping.

Why is my whipped ricotta runny?

If your ricotta is runny, it may be due to excess moisture in the ricotta. This can be especially true when using part-skim varieties. Drain as much liquid as you can before whipping to avoid runniness. Place it in a fine-meshed strainer or a strainer lined with cheesecloth and let it drain for a few hours in the refrigerator.

If it is still runny after whipping, try chilling it in the fridge for bit before assembling the crostini.

Should crostini be hard or soft?

Crostini should be crispy and crunchy on the outside, but still have a slight chewiness to them on the inside. The bread should be toasted or grilled to give it a crispy texture, while still retaining some of its softness.

Whipped ricotta crostini with pickled veggie antipasti.

Serving Suggestions and Variations

Additional topping ideas

This whipped ricotta crostini recipe can be the base for a wide variety of toppings.

Pickled veggies like artichoke hearts, asparagus, or mushrooms. Pickled antipasto ingredients pack a stronger flavor punch and provide a nice contrast to the richness of the ricotta.
Antipasto cured meats like prosciutto and salami.
Cherry tomatoes tossed with fresh basil, fresh garlic, and vinaigrette.
Homemade balsamic roasted red peppers or balsamic figs.
Why not add some fresh fruit or fruit compote topping? Strawberries, raspberries or peaches would be lovely.
Finish the crostini with a drizzle of honey, hot honey, or balsamic glaze.

Wine pairing

Sparkling Rosé: A dry and refreshing sparkler that cuts through the creamy ricotta cheese while enhancing the herb and pickled pepper flavors.

Prosecco: A crisp and slightly sweet option that adds a touch of celebration to the creamy ricotta cheese.

Pinot Grigio: With its lively acidity and citrus flair, pinot grigio perfectly complements the tangy pickled peppers and lemony ricotta.

Whipped ricotta crostini with various antipasto toppings.

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