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Perfect Whipped Ricotta Crostini Recipe with Heirloom Tomato Confit

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A creamy whipped ricotta spread paired with slow-cooked heirloom tomato confit on toasted crostini, perfect for entertaining or casual brunches.

Ingredients

Scale
  • 1 cup (250g) whole milk ricotta cheese
  • 2 tablespoons extra virgin olive oil (for ricotta)
  • Zest of 1 medium lemon
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 cups (400g) heirloom tomatoes, quartered
  • 3–4 garlic cloves, thinly sliced
  • 2–3 fresh thyme sprigs
  • 1/4 cup (60ml) extra virgin olive oil (for tomato confit)
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 loaf baguette or rustic country bread, sliced 1/2-inch thick
  • Extra virgin olive oil (for brushing bread)
  • Fresh basil leaves, torn (optional garnish)
  • Balsamic glaze (optional, for drizzling)

Instructions

  1. Prepare the Heirloom Tomato Confit: Heat 1/4 cup olive oil in a small saucepan over low heat.
  2. Add sliced garlic and thyme sprigs; infuse oil for 3-4 minutes without browning garlic.
  3. Add quartered heirloom tomatoes, season with salt, pepper, and red pepper flakes if using.
  4. Simmer gently on low heat for 20-25 minutes until tomatoes are tender but not mushy.
  5. Remove from heat, discard thyme sprigs, and set aside to cool slightly.
  6. Whip the Ricotta: In a medium bowl, combine ricotta cheese and 2 tablespoons olive oil.
  7. Add lemon zest, salt, and black pepper.
  8. Whip with a hand mixer on medium speed for 2-3 minutes until light and fluffy; add a teaspoon of water or milk if too thick.
  9. Taste and adjust seasoning as needed.
  10. Toast the Crostini: Preheat oven broiler or grill pan to medium-high heat.
  11. Brush both sides of bread slices lightly with olive oil.
  12. Toast bread on baking sheet or grill pan for 2-3 minutes per side until golden and crisp.
  13. Remove and let cool slightly.
  14. Assemble the Crostini: Spoon whipped ricotta onto each toasted bread slice.
  15. Top with warm heirloom tomato confit.
  16. Garnish with torn basil leaves and drizzle balsamic glaze if desired.
  17. Serve immediately.

Notes

Use whole milk ricotta at room temperature for best whipping results. Slow-cook tomatoes on low heat to avoid burning garlic and to achieve perfect confit texture. Toast bread well and assemble crostini just before serving to prevent sogginess. For vegan version, substitute ricotta with whipped silken tofu or cashew cream.

Nutrition

Keywords: whipped ricotta, crostini, heirloom tomato confit, appetizer, easy recipe, brunch, party food, vegetarian, gluten-free option

Find it online: https://dahliadishes.com/perfect-whipped-ricotta-crostini-recipe-with-heirloom-tomato-confit-easy-and-delicious/