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Whipped ricotta, basil pesto, and tomato jam come together in perfect harmony on crispy crostini. This appetizer is quick to make and delivers layers of creamy, herby, and tangy flavors. The ricotta is whipped until smooth and silky, the baguette slices are toasted to golden crispness, and the toppings are layered for a stunning presentation. A crowd-pleaser that’s ready in minutes!
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Add ricotta, olive oil, salt, and lemon juice into a food processor. Run for 1 minute on high speed until smooth.
Cut baguette into 10 pieces. Grease each side with olive oil and add to a hot skillet.
Cook for about 1 minute on each side until crispy and golden.
Layer toppings in order: whipped ricotta, then basil pesto, and finally tomato jam.
If you don’t have tomato jam, you can substitute with a tangy fruit preserve like apricot or fig.
For extra flavor, rub the toasted baguette slices with a clove of garlic before adding toppings.
Can I make the whipped ricotta ahead of time?
Yes, you can prepare the whipped ricotta up to a day in advance and store it in an airtight container in the refrigerator.
What can I use instead of basil pesto?
You can use arugula pesto, sun-dried tomato pesto, or even a simple olive tapenade as a substitute.
How do I store leftover crostini?
Store leftover crostini in an airtight container at room temperature for up to a day. Reheat in a skillet or oven to restore crispness.
Can I use a different type of bread?
Yes, you can use ciabatta, sourdough, or any crusty bread as an alternative to baguette.
Is tomato jam necessary for this recipe?
Tomato jam adds a unique tangy sweetness, but you can substitute it with other preserves or skip it entirely for a simpler version.
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