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5 from 1 vote

Whipped Feta and Ricotta Crostini with Roasted Tomatoes

Toasted bread topped with a whipped feta and ricotta spread, roasted cherry tomatoes, and a drizzle of balsamic glaze.
Servings 6 servings
Author Olivia Lam

Ingredients

For the Roasted Tomatoes

  • 3 cups Cherry Tomatoes
  • 2 Garlic Cloves (minced)
  • 2 tsp Extra Virgin Olive Oil
  • 1/8 tsp Granulated Sugar
  • 1 1/2 tsp Fresh Thyme (chopped)
  • 1/4 tsp Red Pepper Flakes
  • 1/4 tsp Kosher Salt
  • 1/8 tsp Ground Black Pepper

For the Whipped Feta and Ricotta

  • 4.5 oz Crumbled Feta
  • 3/4 cup Ricotta
  • 1 1/2 tbsp Milk
  • 1 Garlic Clove (roughly chopped)
  • 1 tbsp Lemon Juice
  • 1/2 tbsp Extra Virgin Olive Oil
  • 1/4 tsp Kosher Salt
  • Pinch of Ground Black Pepper
  • Pinch of Red Pepper Flakes

For the Crostini

  • 1 French Baguette
  • 2-3 tbsp Extra Virgin Olive Oil
  • As Needed Balsamic Glaze
  • As Needed Chopped Basil Leaves (for garnish)

Instructions

For the Roasted Tomatoes

  • Preheat the oven to 400˚F. Line a sheet tray with aluminum foil.
  • In a medium sized bowl, add the cherry tomatoes, garlic, olive oil, sugar, thyme, red pepper flakes, salt, and pepper. Toss the ingredients together until they are evenly coated then pour it on to the sheet tray. Arrange the tomatoes into a single layer and bake for 20-25 minutes until the tomatoes begin to burst and become wrinkly. Remove the tomatoes from the oven and allow them to cool completely.

For the Whipped Feta and Ricotta

  • Place the feta, ricotta, milk, garlic, lemon juice, olive oil, salt, pepper, and red pepper flakes into a food processor. Blend until the mixture is smooth and creamy. Pour the mixture into a bowl and set it aside in the fridge until ready to use.

For the Crostini

  • Preheat the oven to 400˚F. Line a sheet tray with aluminum foil.
  • Cut the baguette on a bias into 1/2 inch slices. Arrange the slices in a single layer onto the sheet tray. Lightly drizzle the tops with olive oil. Bake for about 5-8 minutes until the bread is toasted and lightly golden brown. Remove the bread from the oven and allow them to cool for about 2-3 minutes before assembling.
  • To assemble to crostini, place a scoop of the whipped feta and ricotta mixture onto the bread and spread. Then place 2-3 cherry tomatoes on top of the cheese mixture. Drizzle the crostini with the balsamic glaze then sprinkle the chopped basil on top. Enjoy!