If you’re searching for an appetizer that’s both vibrant and easy to assemble, this Tomato Crostini with Pesto and Ricotta delivers on flavor, beauty, and simplicity. Perfect for gatherings, brunch buffets, or a cozy night in, these crostini feature creamy pesto-ricotta spread, juicy cherry tomatoes, briny olives, and elegant prosciutto roses—all atop lightly toasted bread. This dish feels like sunshine on a plate, ideal year-round and rooted in classic Italian flavor.
Why You’ll Love This Recipe
- Show-stopping presentation – Prosciutto roses add visual flair.
- Balanced flavors – Creamy ricotta, fresh basil, and tangy tomatoes.
- Quick to prepare – Just 45 minutes from start to finish.
- Versatile starter – Perfect for spring, summer, or winter events.
- Make-ahead friendly – Prep components ahead for easy assembly.
Ingredients for 10 Crostini
- 10 slices rustic French bread
- 2 oz fresh basil, plus extra for garnish
- 5 tbsp pepitas
- 3 tbsp olive oil, plus extra for brushing
- 2 tsp white balsamic vinegar
- 2 tbsp grated Parmesan
- ½ cup ricotta cheese
- ½ cup Castelvetrano olives, pitted and sliced
- ½ cup cherry tomatoes, quartered
- 5 slices prosciutto
- Garlic powder (for toasting)
Step-by-Step Guide
1. Make Fresh Basil-Pepita Pesto
Remove leaf ribs, reserving a few leaves for garnish. In a food processor, blend the basil, pepitas, olive oil, white balsamic vinegar, and Parmesan until smooth. You should have about ½ cup of vibrant pesto.
2. Create the Creamy Pesto-Ricotta Spread
In a bowl, stir together pesto and ricotta cheese until combined. The result is a tangy, creamy base for the crostini—set aside.
3. Prep Olives and Tomatoes
Slice olives into rounds and quarter the cherry tomatoes. Set aside separately.
4. Craft Prosciutto Roses
Cut each prosciutto slice in half lengthwise. Fold each strip and roll into rose shapes—10 roses total. This step gives your crostini an elegant, decorative touch.
5. Toast the Bread
Preheat oven to 450°F (230°C). Brush each bread slice lightly with olive oil and sprinkle with garlic powder. Toast for 7–10 minutes until lightly golden. Cool for 5 minutes before serving.
6. Assemble the Crostini
For each toasted slice:
- Spread a layer of pesto-ricotta.
- Top with a few olive rings and tomato quarters.
- Add a prosciutto rose.
- Garnish with basil leaves. Serve immediately.
Tips for Success
- Use fresh, good-quality bread—rustic French works best.
- Mandoline-sliced bread ensures even toasting.
- Store-bought pesto is okay, but fresh is unbeatable.
- Make pesto-ricotta and prep toppings ahead for stress-free assembly.
- Prep prosciutto roses carefully—they can get delicate.
Flavor Variations
- Caprese twist: Add a small basil leaf per crostini.
- Spicy option: Drizzle with chili oil or add a slice of pickled pepper.
- Vegetarian upgrade: Replace prosciutto with marinated artichoke hearts.
- Cheesy alternative: Use goat cheese instead of ricotta for tang.
Perfect Occasions
- Brunch buffets – easy, colorful addition.
- Mother’s Day celebrations – elegant and delicious.
- Summer garden parties – light and fresh.
- Holiday appetizers – standout on any festive table.
- Cocktail parties – ideal finger food with wine.
Make-Ahead & Storage
- Pesto and ricotta mixture can be made up to 2 days ahead (store chilled).
- Tomatoes and olives stay fresh for 1 day in the fridge.
- Assembly is best done just before serving for crunch and freshness.
Why This Recipe Works
This crostini captures Italian elegance with simple, fragrant ingredients. The creamy pesto-ricotta melds basil and cheese; juicy tomatoes and olives add brightness; and the roasted prosciutto roses add flavor and finesse. Lightly toasted bread balances everything with texture.
Serving Suggestions
- Pair with Prosecco or a crisp white wine for a refreshing match.
- Serve alongside other small bites: marinated olives, cheese boards, or mini Caprese skewers.
- Use as a starter for heartier Italian meals—with pasta, risotto, or grilled seafood.
Final Thoughts
Tomato Crostini with Pesto and Ricotta is a stunning Italian-inspired appetizer that impresses with flavor and presentation. It’s herbaceous, creamy, and visually delightful, perfect for entertaining any time of year. Whether you’re celebrating a special occasion or needing an elegant starter, these crostini offer both ease and sophistication—an unforgettable first course your guests will adore.
Tomato Crostini with Pesto and Ricotta
Ingredients
- 10 slices rustic French bread
- 2 oz fresh basil plus extra for garnish
- 5 tbsp pepitas
- 3 tbsp olive oil plus extra for brushing
- 2 tsp white balsamic vinegar
- 2 tbsp grated Parmesan
- ½ cup ricotta cheese
- ½ cup Castelvetrano olives pitted and sliced
- ½ cup cherry tomatoes quartered
- 5 slices prosciutto
- Garlic powder for toasting
Instructions
Make Fresh Basil-Pepita Pesto
- Remove leaf ribs, reserving a few leaves for garnish. In a food processor, blend the basil, pepitas, olive oil, white balsamic vinegar, and Parmesan until smooth. You should have about ½ cup of vibrant pesto.
Create the Creamy Pesto-Ricotta Spread
- In a bowl, stir together pesto and ricotta cheese until combined. The result is a tangy, creamy base for the crostini—set aside.
Prep Olives and Tomatoes
- Slice olives into rounds and quarter the cherry tomatoes. Set aside separately.
Craft Prosciutto Roses
- Cut each prosciutto slice in half lengthwise. Fold each strip and roll into rose shapes—10 roses total. This step gives your crostini an elegant, decorative touch.
Toast the Bread
- Preheat oven to 450°F (230°C). Brush each bread slice lightly with olive oil and sprinkle with garlic powder. Toast for 7–10 minutes until lightly golden. Cool for 5 minutes before serving.
Assemble the Crostini
For each toasted slice:
- Spread a layer of pesto-ricotta.
- Top with a few olive rings and tomato quarters.
- Add a prosciutto rose.
- Garnish with basil leaves. Serve immediately.
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