Tomato Ricotta Crostini


by: Entertaining is Easy/Lisa Newsome

This easy-to-make appetizer is a twist on the Italian summer classic, the Caprese Salad. Homemade ricotta cheese, ripe summer tomatoes & basil are layered on baguette slices for an appetizer that is a definite crowd pleaser! The crostini will literally disappear as you make them! Be sure to make my recipe for Homemade Lemon Ricotta Cheese...this will take you 30 minutes only to make!


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serves: 8-12

1 recipe Homemade Lemon Ricotta Cheese

1 baguette

8-12 small heirloom tomatoes, in a variety of colors

bunch a of basil

your favorite finishing salt

Nutrition Facts
Tomato Ricotta Crostini

Servings Per Recipe: 8

Amount per Serving

Calories: 85

  • Total Fat: 2.4 g
  •     Saturated Fat: 0.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 8.4 mg
  • Sodium: 103.5 mg
  • Total Carbs: 14.3 g
  •     Dietary Fiber: 1.3 g
  •     Sugars: 2.6 g
  • Protein: 2.4 g

how is this calculated?

Download Nutrition Facts Widget Code


tomato-ricotta-crostini-5339.jpg 1.  Make the ricotta cheese & set aside.

2.  Slice the baguette into ¼ to ½-inch slices. You should get anywhere from 20-36 slices from a baguette, depending on it's length.

3.  Slice the tomatoes horizontally into ¼-inch slices. Set aside.

4.  To construct the crostini, spread a dollop of the ricotta cheese...approximately a heaping teaspoon...on the baguette slices.

5.  Arrange as many basil leaves as you wish on the ricotta cheese...I like to use smaller basil leaves.

6.  Place a tomato slice on the basil leaves. Repeat with the remaining crostini. Once all the crostini are made, sprinkle with the finishing salt. Arrange the tomato ricotta crostini on a platter & serve immediately.

Cooks' note:
I really like ciabatta baguettes from The Fresh Market for this dish.

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