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Herbed Ricotta Crostini with Roasted Peppers

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings

Ingredients
  

  • 1 baguette or crusty loaf, sliced into 1/2" rounds
  • 1 cup whole milk ricotta
  • 1 tablespoon olive oil (plus more for brushing)
  • 1 garlic clove, grated or mashed
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh chives or parsley
  • 1/2 teaspoon lemon zest
  • Salt and pepper, to taste
  • 1/2 cup roasted red peppers, sliced thin (jarred or homemade)
  • Optional: crushed red pepper flakes, microgreens, or balsamic glaze
  • Optional Add-ins & Swaps:
  • Swap ricotta for whipped feta or goat cheese
  • Add cherry tomato halves or marinated artichokes
  • Top with olive tapenade or fresh arugula

Instructions
 

  • Toast the BreadPreheat oven to 400°F (200°C). Brush bread slices lightly with olive oil and place on a baking sheet. Bake for 7–10 minutes until golden and crisp. Set aside to cool.
  • Mix the RicottaIn a bowl, combine ricotta, olive oil, garlic, chopped herbs, lemon zest, salt, and pepper. Stir until creamy and well mixed. Taste and adjust seasoning.
  • Assemble the CrostiniSpread each toasted bread slice with herbed ricotta. Top with strips of roasted pepper and an extra sprinkle of herbs or a drizzle of olive oil.
  • Garnish and ServeAdd optional toppings like red pepper flakes, balsamic glaze, or microgreens. Serve immediately or cover and chill for later.