Ricotta Crostini with 5 Toppings

First, you might be asking what the difference is between bruschetta and crostini. Crostini are sliced and toasted from a smaller, round, finer-textured bread, more like a white bread baguette. Crostini directly translates to “little crusts”. Learn how to make crostini very easily by following this simple recipe, which has 5 different fresh toppings. Ricotta crostini are perfect for a summer snack board. This recipe includes 5 different fresh summer toppings for the best snack platter. Make this super easy, but visually impressive, crostini for your next get-together.


Cooking Methods

  • Grilling


For the Ricotta Crostinis

  • 1 rustic, artisan-style ciabatta or baguette, sliced (from the Food Lover's Bakery)
  • 500g ricotta cheese
  • Salt and ground black pepper
  • Zest of 2 lemons

For the Toppings

  • Topping 1: A handful of fresh gooseberries, some cut in half. Gooseberry jam
  • Topping 2: 1 green apple, julienned. A handful of toasted walnuts
  • Topping 3: A handful of fresh strawberries, cut in half. Pomegranate rubies
  • Topping 4: 2 dessert peaches, pitted, sliced and grilled. 6 slices prosciutto. A small handful of pumpkin seeds
  • Topping 5: A handful of blueberries. Coconut flakes, toasted


  1. Toast the ciabatta slices under the grill on both sides. (180℃ for about 5-10minutes. Keep an eye on them.)
  2. Remove from the oven and drizzle with a little olive oil.
  3. In a bowl combine the ricotta and lemon zest, adding salt and pepper to taste.
  4. Spread the ricotta mixture onto each piece of toasted ciabatta followed by each of the above toppings. To finish, top all of the crostini with a mix of micro herbs.
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