Whipped Ricotta & Crostini
Easy whipped ricotta with dill pollen, crostini, and marinated tomatoes. Make ahead, serve as crostini or dip. Ready in minutes.
Whipped ricotta is the perfect appetizer for late spring and summer. The dill pollen really comes through in this creamy recipe. You can modify this with other flavors like roasted garlic, fresh mint, or crushed fennel seed. Serve this ricotta fancied up on crostini, or as a dip for veggie sticks and crackers. This ricotta recipe also makes an outstanding base for huge chunks of late-summer tomatoes.
Submitted by: Geoff Marshall from Chicago, Illinois
Yield: 2 cups of spread, 3 or 4-dozen crostini
- Whip whole-milk ricotta with olive oil and dill pollen for a light, spreadable base.
- Make crostini crisp by toasting thin baguette slices and assemble right before serving.
- Prep ahead: whipped ricotta keeps 3-4 days; marinated tomatoes are best within 24 hours.
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Preparation Instructions:
For the crostini:
Preheat oven to 400F
Slice baguette into 1/4-inch-thick chips.
Brush each side of the bread slices with a generous amount of oil. Season with salt and garlic powder.
Bake in the oven for 7-10 minutes, flipping them halfway through. Crostini should be golden brown and crunchy.
For the marinated tomatoes:
Whisk together olive oil, balsamic vinegar, salt, and pepper in a small mixing bowl.
Add sliced tomatoes to the bowl and give them a gentle toss so everything is coated. Set aside.
For the ricotta:
Whip ricotta in a standing mixer on medium-high for about 2 minutes until it is fluffy.
Fold in olive oil, dill pollen, salt, pepper, and the optional lemon zest.
Taste the ricotta mixture, adjust salt to taste.
Assembly:
Spread ricotta over each crostini. Add a couple marinated tomato over each crostini, and finish with additional dill pollen if desired. You can also drizzle some of the leftover tomato dressing over each crostini.
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More About This Recipe
This recipe comes together incredibly quick and can even be prepared a day ahead of time. (Whipped ricotta will keep in the fridge for 3-4 days.) The marinated tomatoes often get better after 24 hours, but should not be kept longer than that.
Frequently Asked Questions
How long will whipped ricotta keep in the fridge?
Store whipped ricotta in an airtight container in the refrigerator for 3 to 4 days. Keep it chilled and avoid double-dipping. Stir briefly before serving if any separation occurs.
How long can I keep the marinated tomatoes?
Marinated cherry tomatoes are best within 24 hours because they soften and release more juice. For best texture, use them within a day and discard after 24 hours.
What can I use if I don't have dill pollen?
Substitute with 1 to 2 teaspoons of finely chopped fresh dill, 1/2 teaspoon dried dill, or add a pinch of lemon zest and fennel seed for a similar floral, herbaceous note.
Can I whip the ricotta without a stand mixer?
Yes. Use a food processor, high-speed blender, or an electric hand mixer. You can also whisk vigorously by hand, but it will take longer to reach a fluffy texture.
How do I keep crostini from getting soggy?
Toast the baguette slices until very crisp and let them cool fully. Store crostini separately from wet toppings and assemble just before serving. A light smear of ricotta acts as a barrier and helps prevent sogginess.
Can I use other breads or make this gluten free?
Yes. Substitute gluten-free baguette, sliced baguette-style GF bread, crackers, endive leaves, or cucumber rounds for a low-carb option. Toast or crisp them the same way.
How can I make the ricotta richer or silkier?
Use whole-milk ricotta and drain any excess whey on a paper towel if needed. Add a tablespoon of mascarpone, cr?me fra?che, or a bit more good olive oil while whipping to increase silkiness and richness.
How long will whipped ricotta keep in the fridge?
Store whipped ricotta in an airtight container in the refrigerator for 3 to 4 days. Keep it chilled and avoid double-dipping. Stir briefly before serving if any separation occurs.
How long can I keep the marinated tomatoes?
Marinated cherry tomatoes are best within 24 hours because they soften and release more juice. For best texture, use them within a day and discard after 24 hours.
What can I use if I don't have dill pollen?
Substitute with 1 to 2 teaspoons of finely chopped fresh dill, 1/2 teaspoon dried dill, or add a pinch of lemon zest and fennel seed for a similar floral, herbaceous note.
Can I whip the ricotta without a stand mixer?
Yes. Use a food processor, high-speed blender, or an electric hand mixer. You can also whisk vigorously by hand, but it will take longer to reach a fluffy texture.
How do I keep crostini from getting soggy?
Toast the baguette slices until very crisp and let them cool fully. Store crostini separately from wet toppings and assemble just before serving. A light smear of ricotta acts as a barrier and helps prevent sogginess.
Can I use other breads or make this gluten free?
Yes. Substitute gluten-free baguette, sliced baguette-style GF bread, crackers, endive leaves, or cucumber rounds for a low-carb option. Toast or crisp them the same way.
How can I make the ricotta richer or silkier?
Use whole-milk ricotta and drain any excess whey on a paper towel if needed. Add a tablespoon of mascarpone, cr?me fra?che, or a bit more good olive oil while whipping to increase silkiness and richness.
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