This Whipped Ricotta Bruschetta is a simple yet elegant appetizer that looks impressive and comes together in minutes. Creamy, lightly sweetened ricotta is whipped until fluffy, then piled onto golden, olive-oil-brushed baguette slices. Juicy cherry tomatoes, fresh basil, and a drizzle of balsamic glaze add brightness and color for the perfect bite.
Ingredients
- 1 cup ricotta cheese (whole milk for extra creaminess)
- 1 tablespoon olive oil, plus more for brushing and tomato topping
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
- 1 baguette, sliced into 1/2-inch pieces
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- Balsamic glaze, for drizzling
Instructions
- In a medium bowl, combine the ricotta cheese, 1 tablespoon olive oil, honey, salt, and pepper.
- Use a hand mixer or a sturdy whisk to whip the ricotta mixture for 1–2 minutes, until smooth, fluffy, and creamy. Taste and adjust seasoning if needed.
- Preheat the oven to 400°F (200°C).
- Arrange the baguette slices in a single layer on a baking sheet. Lightly brush both sides with olive oil.
- Toast in the preheated oven for 5–7 minutes, flipping once if desired, until the bread is golden brown and crispy at the edges. Set aside to cool slightly.
- While the bread toasts, prepare the topping: in a separate bowl, combine the halved cherry tomatoes, chopped basil, a light drizzle of olive oil, and a pinch of salt and pepper. Toss gently to coat.
- Once the baguette slices are cool enough to handle, spread a generous layer of whipped ricotta on each piece of toast.
- Top each slice with a spoonful of the tomato–basil mixture.
- Finish with a light drizzle of balsamic glaze over the bruschetta just before serving. Serve immediately.
Variation
- Swap the tomatoes for thinly sliced peaches or figs and add a few torn mint leaves for a sweet-savory twist.
- Add a smear of pesto under the ricotta and top with shaved Parmesan for an herby, extra-savory version.
- Make a savory ricotta base by omitting the honey and mixing in lemon zest and a pinch of red pepper flakes.
Cooking Notes
- Do not over-toast the baguette; you want crisp edges with a slightly tender center so it’s easy to bite.
- Whipping the ricotta incorporates air, giving it a luxurious, almost mousse-like texture that spreads beautifully.
- Season each component (ricotta, tomatoes, and bread) lightly with salt so the flavors are balanced in every bite.
Serving Suggestions
- Serve on a large platter, drizzled with extra balsamic glaze and scattered basil leaves for a party-ready presentation.
- Pair with a crisp white wine, Prosecco, or sparkling water with lemon for a refreshing starter course.
- Offer alongside a cheese and charcuterie board as a fresh, colorful contrast to richer snacks.
Tips
- For ultra-smooth ricotta, pulse it in a food processor before whipping with the other ingredients.
- Make the whipped ricotta up to a day ahead and refrigerate; whip briefly or stir before spreading to fluff it back up.
- If making for a crowd, toast the bread and prep toppings in advance, then assemble and drizzle with glaze just before serving.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
Nutritional Information (Per Serving)
- Calories: 210 kcal
- Protein: 8 g
- Sodium: 260 mg
Frequently Asked Questions
- Can I make the whipped ricotta ahead of time?
Yes, you can make it up to 24 hours in advance. Store covered in the refrigerator and give it a quick whisk before using. - What kind of ricotta works best?
Whole-milk ricotta gives the richest, creamiest texture. Part-skim works, but the result will be lighter and less luxurious. - How do I keep the bread from getting soggy?
Toast the baguette well, let it cool slightly, and assemble just before serving. Avoid letting the tomato mixture sit on the bread for too long. - Can I make this without a hand mixer?
Absolutely. A whisk and a bit of elbow grease will whip the ricotta nicely just whisk vigorously for 1–2 minutes until fluffy.
Conclusion
Whipped Ricotta Bruschetta is a quick, elegant appetizer that tastes as beautiful as it looks. Fluffy, honey-kissed ricotta meets crisp baguette and bright tomato-basil topping for the perfect contrast of textures and flavors. Ideal for parties, date night, or a simple snack, it’s a crowd-pleasing bite that comes together in under 20 minutes.
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Whipped Ricotta Bruschetta
- Total Time: 17 minutes
- Yield: 4 servings (about 12–16 pieces, depending on baguette size) 1x
- Diet: Vegetarian
Description
This Whipped Ricotta Bruschetta is a simple yet elegant appetizer that looks impressive and comes together in minutes. Creamy, lightly sweetened ricotta is whipped until fluffy, then piled onto golden, olive-oil-brushed baguette slices. Juicy cherry tomatoes, fresh basil, and a drizzle of balsamic glaze add brightness and color for the perfect bite.
Ingredients
Scale
- 1 cup ricotta cheese (whole milk for extra creaminess)
- 1 tablespoon olive oil, plus more for brushing and tomato topping
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
- 1 baguette, sliced into 1/2-inch pieces
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- Balsamic glaze, for drizzling
Instructions
- In a medium bowl, combine the ricotta cheese, 1 tablespoon olive oil, honey, salt, and pepper.
- Use a hand mixer or a sturdy whisk to whip the ricotta mixture for 1–2 minutes, until smooth, fluffy, and creamy. Taste and adjust seasoning if needed.
- Preheat the oven to 400°F (200°C).
- Arrange the baguette slices in a single layer on a baking sheet. Lightly brush both sides with olive oil.
- Toast in the preheated oven for 5–7 minutes, flipping once if desired, until the bread is golden brown and crispy at the edges. Set aside to cool slightly.
- While the bread toasts, prepare the topping: in a separate bowl, combine the halved cherry tomatoes, chopped basil, a light drizzle of olive oil, and a pinch of salt and pepper. Toss gently to coat.
- Once the baguette slices are cool enough to handle, spread a generous layer of whipped ricotta on each piece of toast.
- Top each slice with a spoonful of the tomato–basil mixture.
- Finish with a light drizzle of balsamic glaze over the bruschetta just before serving. Serve immediately.
Notes
- Use whole-milk ricotta for the creamiest texture; skim ricotta will be lighter but less rich.
- If your ricotta seems watery, drain it in a fine-mesh sieve or cheesecloth for 15–20 minutes before whipping.
- The baguette is best toasted just before serving so the bruschetta stays crisp under the toppings.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Baked, No-Cook Assembly
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving (approximately 3–4 bruschetta pieces)
- Calories: 210 kcal
- Sugar: 4 g (estimated)
- Sodium: 260 mg (estimated)
- Fat: 10 g (estimated)
- Saturated Fat: 4 g (estimated)
- Unsaturated Fat: 6 g (estimated)
- Trans Fat: 0 g (estimated)
- Carbohydrates: 22 g (estimated)
- Fiber: 1 g (estimated)
- Protein: 8 g (estimated)
- Cholesterol: 20 mg (estimated)
Keywords: whipped ricotta bruschetta, ricotta toast, tomato basil appetizer, easy party appetizer, crostini, balsamic glaze, vegetarian starter