Lifestyle
Whipped Ricotta Pesto Crostini
Some of the best things to put on a table take the least amount of time to make. These whipped pesto ricotta crostini are exactly that: a handful of fresh ingredients blended into something that looks like it took more effort than it did. Creamy ricotta, fragrant basil, a little garlic, and good olive oil result in a spread so bright and herbaceous it barely needs embellishment. Set them out as guests arrive, or arrange them on a board alongside charcuterie, and they'll be a hit!
The Beauty of Simple Ingredients
- The effort-to-reward ratio is unmatched: Ten minutes, one piece of equipment, and you have something that genuinely tastes as if it came from a restaurant kitchen.
- Fresh flavor: Blending ricotta with whole pesto ingredients, rather than store-bought sauce, allows for the flavor profile to shine.
- Light but satisfying: The whipped ricotta base is silky and rich without being heavy, making it easy to eat several without the spread feeling too indulgent.
Why Gas and Broiling Make All the Difference
Crostinis are all about the toast. Too pale and they're soft in the middle; too far and they turn bitter. A gas range gives you a level of control that makes hitting that golden, crackling sweet spot almost effortless. Gas burners react instantly to temperature adjustments, and a quality broiler delivers direct, intense heat that quickly caramelizes the bread’s surface without over-drying.
ZLINE Professional Gas Ranges are built with exactly this kind of precision cooking in mind. The tubular bake and broil burners are designed for optimal gas combustion and even heat distribution for an ideal baking experience for a recipe this simple.
Whipped Ricotta Pesto Crostini
total time
30 min
Serves
5
Ingredients
For the Whipped Pesto Ricotta
- 8 oz ricotta (use a dairy-free alternative if needed)
- 1 cup fresh basil leaves, tightly packed
- ¼ cup extra-virgin olive oil
- ¼ cup pine nuts
- 1 clove garlic
- ½ tsp kosher salt
- 1 baguette, sliced on the bias into ½-inch rounds
- Cherry tomatoes, halved
- Fresh basil leaves
- Lemon zest
- Flaky salt and freshly cracked black pepper
Expert Tips
- Use whole-milk ricotta: The higher fat content gives the whipped spread a creamier, more luxurious texture. Skim ricotta tends to turn grainy when processed.
- Toast right before serving: Crostini soften quickly once topped. If you're prepping ahead, keep the whipped ricotta refrigerated separately and assemble at the last moment.
- Piping creates a better bite: If you want every crostini to look intentional, a piping bag gives you far more control than a spoon. Additionally, the zigzag pattern holds the garnishes in place more reliably.
Instructions
Step 1
Arrange baguette slices on a sheet pan and place under the broiler—or in a 400°F oven —for 3 to 5 minutes, until the tops are golden and the edges have just started to color. Keep a close eye; broilers move fast.
Step 2
While the bread toasts, add the ricotta, basil, olive oil, pine nuts, garlic, and salt to a food processor. Blend until the mixture is completely smooth and a pale, herb-flecked green. Taste and adjust salt if needed.
Step 3
Spoon the ricotta onto each crostini and spread it edge to edge, or transfer the mixture to a piping bag and pipe it on in a loose zigzag for a cleaner, more composed presentation.
Step 4
Scatter halved cherry tomatoes over the top, add a few small basil leaves, a fine grating of lemon zest, and a pinch of flaky salt and pepper. Serve immediately.
