Crostini with Ricotta and Sun-Dried Tomatoes
Why this recipe works
- Crisp and creamy contrast: Dry-toasted bread gives structure, while the ricotta topping stays soft and rich.
- Tangy balance: Sun-dried tomatoes cut through the ricotta and olive oil with concentrated savoury acidity.
- Fast assembly: The topping is mixed while the bread toasts, keeping the recipe practical for a quick lunch or starter.
Get the most out of this recipe
Texture tips
- For the best crunch: Toast the bread until it feels dry and crisp throughout, not just lightly coloured at the edges.
- Avoid a soggy base: Let the toast cool briefly before adding the ricotta so the topping stays creamy rather than melting into the bread.
Ingredient notes
- Choose sturdy bread: Country bread or a good baguette holds the topping well; day-old bread toasts especially crisply.
- Check the tomatoes: Very firm sun-dried tomatoes benefit from a short soak in olive oil before mixing, which softens their chew.
- Use suitable ricotta: Pasteurised ricotta is the safer choice when serving pregnant people, young children, older adults or anyone immunocompromised.
Make-ahead tips
- Keep components separate: The ricotta topping can be refrigerated in an airtight container, but the bread is best toasted fresh before serving.
- Assemble close to serving: Spoon the topping onto the crostini just before eating to preserve the crisp base.
Serving ideas
- Serve antipasti-style: Pair with olives, marinated vegetables or a simple green salad for a light Italian-style plate.
- Finish simply: A final drizzle of extra-virgin olive oil and a little black pepper sharpen the topping without complicating it.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Arrange the bread on a baking tray and drizzle with 1 tbsp of the olive oil.
- Toast the bread for 6 to 8 minutes, turning once, until crisp and lightly golden at the edges. Let it cool for 2 minutes so the topping does not melt.
- Finely grate the garlic into a mixing bowl. Chop the sun-dried tomatoes, then add them to the bowl with the ricotta, black pepper, fine sea salt, and the remaining 2 tbsp olive oil.
- Stir until creamy and well combined, keeping some tomato pieces for texture. Spoon the ricotta mixture onto the warm crostini and finish with any remaining oil from the bowl.
Recipe notes
Tips
- For the best crunch, toast the bread until it feels dry and crisp all the way through, not just browned on the surface.
- If your sun-dried tomatoes are very firm, let them sit in the olive oil for 5 minutes before mixing so they soften slightly.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised ricotta.
Substitutions
- Replace Country bread with Baguette for smaller, more delicate crostini.
- Replace Ricotta with Goat-cheese for a tangier, richer topping.
- Replace Sun-dried tomatoes with canned-roasted-red-peppers for a sweeter, softer topping.
Storage
- Refrigerate up to 2 days
- Store the ricotta topping in an airtight container in the fridge for up to 2 days. Toast fresh bread when ready to serve; if you have leftover assembled crostini, re-toast briefly at 200°C (390°F) to re-crisp, noting the topping will soften slightly.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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