This Tomato Crostini with Pesto and Ricotta is a fresh and stunning appetizer that’s almost too pretty to eat! Featuring creamy ricotta blended with homemade pesto, sweet cherry tomatoes, and elegant prosciutto roses, these crostini are a show-stopper for spring brunches, garden parties, or Mother’s Day celebrations.
Why You’ll Love It
This recipe is not only visually stunning but also practical for entertaining. You can prep all the components the day before—making party day a breeze. With the vibrant colors, fresh flavors, and contrasting textures, these crostini are guaranteed to impress your guests.
Ingredients
- Rustic French bread (enough for 10 slices, about 3.5 inches each)
- 2 oz fresh basil (reserve tiny leaves for garnish)
- 5 tbsp pepitas (pumpkin seeds)
- 3 tbsp olive oil (plus extra for brushing crostini)
- 2 tsp white balsamic vinegar
- 2 tbsp grated Parmesan cheese
- 1/2 cup ricotta cheese (or substitute whipped cream cheese)
- 1/2 cup Castelvetrano olives, pitted and sliced into rings
- 1/2 cup cherry tomatoes, quartered
- 5 slices prosciutto
- Garlic powder (for seasoning)
Instructions
Step 1: Make the Pesto
In a food processor, combine basil (except the tiny leaves), pepitas, olive oil, white balsamic vinegar, and Parmesan. Process until creamy—about 30 seconds. This will yield about 1/2 cup of pesto.
Step 2: Prepare the Ricotta Mixture
In a bowl, mix the prepared pesto with ricotta cheese until smooth. Set aside.
Step 3: Prepare Toppings
Slice the olives into thin rings and the cherry tomatoes into quarters. These can be stored in sealed containers if prepping ahead.
Step 4: Make Prosciutto Roses
Cut each prosciutto slice in half lengthwise. Fold each strip lengthwise, then gently roll into a rose shape. Make 10 roses and refrigerate if making ahead.
Step 5: Toast the Bread
Slice the French bread and brush both sides with olive oil. Sprinkle with garlic powder and toast at 450°F for 7-10 minutes until golden and crispy. Let cool for 5 minutes.
Step 6: Assemble the Crostini
Spread each toast with the ricotta-pesto mixture. Top with a few pieces of tomatoes and olives. Add one prosciutto rose to each crostini and garnish with 1-2 tiny basil leaves.
Tips for Success
- Make Ahead: Pesto, ricotta mix, and toppings can all be prepared up to two days in advance. Prosciutto roses can be made up to three days ahead.
- Best Bread: Choose a rustic French bread that slices into 3.5-inch pieces. This size balances ease of eating with space for toppings.
- Garnishing: Use the smallest basil leaves from your bunch for a lovely decorative touch.
- Assembly Tip: Build your crostini on a prep board to avoid mess, then transfer to a serving board.
Storage
Assemble crostini no more than an hour before serving to keep the toast crisp. If needed, store in the fridge for up to an hour before serving.
Substitutions
- Cheese: Use whipped cream cheese in place of ricotta for an extra creamy texture.
- Nuts: Swap pepitas for pine nuts or almonds in the pesto.
- Olives: Stick with Castelvetrano olives for their mild flavor; avoid strongly flavored olives like pimento-stuffed.
Nutrition (per crostini)
Calories: 144 | Carbs: 2g | Protein: 5g | Fat: 13g | Sodium: 196mg
These Tomato Crostini with Pesto and Ricotta are fresh, flavorful, and elegant—perfect for spring and summer entertaining. Enjoy them at your next gathering and don’t forget to tag your beautiful creations on social media!