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