Crisp bread rubbed with garlic and topped with lemony ricotta and peppers. The perfect appetizer! These crostini are fast and easy to make and the best part—they are so festive for the holidays!
These little guys are definitely cute for the holidays but of course, you can make them year round! With just a few easy to find ingredients, they're perfect to make any damn time you please.
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Don't let the simple ingredients fool you—these little toasts are not boring! From the garlic rubbed bread, to the toasted pine nuts, everything is bursting with flavor.
I love using ricotta for crostini because it's basically a blank slate. You can add ingredients (in this case, lemon zest and fresh rosemary) to adjust it's flavor to any recipe! I like to buy whole milk ricotta because it's creamier and just more delicious.
For the peppers, jarred roasted red peppers are the way to go! You could roast your own peppers, but I like the added flavor from the liquid in the jar. If you want, you can do a combination of roasted red peppers and a spicy pickled pepper like hot cherry peppers. Once you load up the ricotta, peppers and toasted pine nuts, you'll finish everything off with some flaky sea salt and, if you want, a drizzle of good olive oil.
If you're feeling festive, put some fresh rosemary on the platter like I did in the photos. Happy holidays!
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Ricotta and Roasted Red Pepper Crostini
- 1 ½ Cups whole milk ricotta
- 1 Teaspoon lemon zest
- 1 Teaspoon rosemary finely minced
- 1 Baguette sliced
- ¼ Cup olive oil
- 1 Clove garlic
- 1 Cup roasted red pepper roughly chopped
- ¼ Cup pine nuts
- Mix the ricotta, lemon zest and rosemary together in a bowl. Set aside.
- Pre heat oven to 400 degrees. Brush the baguette slices with olive oil and arrange on a baking sheet. Bake the bread until it's golden brown at the edges; 10-15 minutes. Rub the bread slices with garlic.
- In a small non stick pan over medium low heat, toast the pine nuts until golden brown and fragrant; 3- 5 minutes.
- Spread the ricotta mixture onto each slice of bread and top with the roasted red peppers, toasted pine nuts and a sprinkling of flaky salt. Drizzle with olive oil (optional).