Whipped Ricotta Crostini with Dill & Garlic Tomatoes (Edit recipe)

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Crostini are one of my favourite snacks / appetizers to serve up. You can't beat crisp bread. These crostini are divine you guys. Dreamy whipped ricotta, dill, garlic, and roasted tomatoes, and gorgeously grilled baguette.

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 3

Ingredients

12 pieces Baguette, Sliced About 2/3" thick
1 clove Garlic, gently crushed

Roasted Tomatoes

341 grams Tomato, Medley, Cut in half
2 Tbsp Extra Virgin Olive Oil, More if Needed
4 clove Garlic, crushed
3 - 4 sprigs fresh Dill
1 whole Himalayan Pink Salt, To taste
1 whole Red Pepper Flakes, To Taste

Whipped Ricotta

475 grams Ricotta, Full Fat
0.5 whole Lemon, juice only
2 Tbsp Extra Virgin Olive Oil
0.5 tsp Himalayan Pink Salt

Garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 425 F. Toss the halved tomatoes together with a good drizzle of EVOO and a generous pinch of both salt and red pepper flakes. Transfer to a parchment lined baking dish. Nestle the smashed garlic cloves in to the tomatoes along with a couple good handfuls of fresh dill. Bake 25 minutes and then switch to BROIL HIGH / 500 F for a couple of minutes until the tomatoes have blistered a touch. Remove them from the oven and hit them with a pinch of salt.
While the tomatoes roast, add everything for the whipped ricotta to a food processor and whip until combined. Taste and adjust salt if desired.
Heat a grill pan to just below medium. Brush the baguette slices on both sides with EVOO and grill until golden on both sides. Once grilled, use the garlic clove to rub down both sides of each crostini.
ASSEMBLY - Start by spreading a generous amount of the whipped ricotta on to the crostini. Spoon some of the roasted tomatoes on top of each crostini. Don't be shy about mashing up the roasted garlic and using that on the crostini as well! Once completed, finish with a sprinkle of salt, some finely shredded grana padano, and garnish with some gorgeous fresh dill fronds. ENJOY!
Refrigerate any remaining whipped ricotta in an airtight container for roughly 3 days.

Notes

Don't be afraid to scoop up that roasted garlic and smear it on the crostini along with the tomatoes.
Don't skip the garlic rub down on the crisp grilled bread. It imparts so much garlicky flavour!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	595
Fat:	51 g
Carbohydrates:	10 g
Protein:	31 g
Cholesterol:	111 g
Sodium:	1198 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.