Tomato Crostini with Pesto and Ricotta

Tomato Crostini with Pesto and Ricotta

All the bits and pieces in this recipe can be prepared the day before and the crostini itself takes just 5 minutes to assemble!

I like to get everything sliced, rolled, and mixed the evening before a party, then assemble these shortly before guests arrive so that the toppings are fresh and the toast is still crunchy when we sit down to eat.

I have Crostini for just about every holiday. I love my maple butternut squash crostini for Fall parties, colorful Easter crostini in April, skirt steak crostini for fancy parties, and balsamic strawberry crostini for pretty summer picnics.

This crostini is actually similar to my bruschetta with burrata, seared tomatoes, and roasted garlic. They’d look so pretty if served together! 

Ingredient Notes

Castelvetrano Olives – I love meaty, green olives for this recipe. Don’t substitute with Spanish or pimento-stuffed olives. They’re too flavorful and may overpower the other ingredients.

Cherry Tomatoes – I was lucky to find 2 different kinds of yellow olives that looked so pretty, but you can substitute with any color you like.

Proscuitto – Be sure to choose a brand of prosciutto that has separated the slices with wax paper or plastic film. If the slices are stuck together, you won’t be able to easily create roses with them.

Pepitas – These are pumpkin seeds. They’re not as expensive as traditional pine nuts, and they make the pesto even greener, so I prefer them for this recipe. However, you can certainly substitute with pine nuts, or even almonds.

French bread – I used a French bread that gave me 3½-inch long slices. I find this is a perfect size. Not too big to take 1 bite, and not so small that it’s hard to balance all the toppings nicely on the toast.

Ricotta – You can substitute with whipped cream cheese for an even creamier topping if you can’t find ricotta.

White Balsamic Vinegar – Don’t substitute with dark balsamic. Even though it will taste just as nice, it will make the pesto look unappetizing.

Parmesan – Freshly grated or the kind in glass bottles works just as well.

Basil – If you can, choose a bunch that you see lots of tiny leaves on. You’ll use those as pretty “rose leaves” on the crostini once they’re assembled.

How to Make This Recipe Step-by-Step

1. First, remove any tiny pesto leaves from basil, and store them for garnishing. In a food processor, add 2 oz. fresh basil, 5 tbsp. pepitas, 3 tbsp. olive oil, 2 tsp. white vinegar and 2 tbsp. grated parmesan. Process on a purée setting for at least 30 seconds, or until creamy. You should have ½ cup pesto.

2. In a mixing bowl, stir together pesto and ½ cup ricotta cheese.

3. Slice ½ cup pitted Castelvetrano Olives. I like to slice them into thin rings. 

4. Slice ½ cup cherry tomatoes into quarters.

5. Make prosciutto roses. Remove 1 slice of prosciutto from the package, and use kitchen scissors to cut the slice in half.

6. Fold each slice over.

7. Carefully roll each folded slice into a rose.

8. Roll each slice until you have 10 roses.

9. Slice bread and brush with olive oil. Sprinkle with garlic powder and toast for 7-10 minutes at 450 F. or until nicely toasted.

10. Once toasts are ready, wait until they’re cool – about 5 minutes. Give each slice a nice smear of pesto ricotta.

11. Carefully spoon tomatoes and olives on top.

12. Add a pretty prosciutto rose and 1 or 2 small basil leaves.

Recipe Notes

I find it’s best to assemble these crostini up to 1 hour before serving, then refrigerate them all together. The toasts will stay crunchy for up to an hour or so, even when refrigerated.

Assemble crostini on a cutting board that you don’t intend to serve on. Assembly can get a little messy (you might spill a little pesto, maybe the tomatoes will fall and wet the board, etc). I assemble on a kitchen cutting board and serve on a prettier one. It just looks more tidy that way.

Remember to remove those little basil leaves before making the pesto! You’ll find the tiniest leaves at the very ends of the leaf bunches. I remove them with the stems attached and store them in a refrigerated, sealed container if making a day ahead, so they stay nice and fresh.