Are you looking for an easy whipped ricotta recipe? If you just answered yes, then stick around because this one is so creamy and delicious; the whipped ricotta is topped with prosciutto, fresh basil and a drizzle of hot honey which takes this appetizer to the next level.

With Thanksgiving, Christmas, and New Year’s Eve right around the corner I am working my way through some of my favourite appetizer recipes of all time, and this one is such a crowd pleaser that I needed to share. It’s also pretty customizable so if you aren’t a fan of basil, but you would like to add another herb, feel free to do so. There’s also times where I will make just the whipped ricotta and serve it in a bowl with a drizzle of olive oil on the top, alongside some crackers or crostini. Anytime I make my Whipped Ricotta Crostini for guests, it never fails, they always ask me for the recipe, so here it is!

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Ingredients

Here is a quick overview of the ingredients you’ll need to make my Whipped Ricotta Crostini. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.

• Fresh ricotta: whole milk, the freshest you can get!
• Fresh basil: you can leave this out if you don’t like basil or replace it with another herb such as fresh thyme or rosemary.
• Extra virgin olive oil
• Baguette
• Prosciutto
• Hot honey
• Salt

3 steps to make whipped ricotta

• I like to start by slicing my baguette into 1/2 in pieces/slices, drizzle them with olive oil and bake in the oven until they become nice and toasty. The reason that you need to toast your bread is to avoid it from becoming soggy after you spread on the whipped ricotta.

• While your bread is in the oven, start on your whipped ricotta. I use a tall tupperware container, add all my ingredients to it, and then use an immersion blender to create a nice smooth consistency.

• Once your crostini is nice and toasted, rub on some fresh garlic, top with the whipped ricotta mixture, add a piece of prosciutto, more basil, and a drizzle of hot honey.

Substitutions & FAQ’s

Can I make my whipped ricotta ahead of time?
You sure can! In fact, I always do this just so everything is ready when my guests arrive. I keep the ricotta in the fridge in an airtight container and when my guests arrive I add it to the crostini and serve right away.

What herbs can I use instead of basil?
Some others that I would recommend using in place of basil for this particular recipe is thyme or rosemary.

Do I need to add the prosciutto to the top?
You absolutely don’t need to add the prosciutto to the top of the fresh ricotta, I just love the saltiness and texture of the prosciutto, but if you want something a bit more simple, you can certainly leave it out.

Can I double this recipe?
OHHH yes! The more ricotta the better! Depending on how many people I’m having over really depends on if I double this recipe or not.

Storing & reheating

If you have leftover whipped ricotta simple place it in an airtight container and store in your fridge for up to 3 days.

Watch the recipe video

Watch the recipe video on Instagram