Ricotta and Pesto Crostini

An easy and delicious appetizer for your next gathering.  (Or, in our case, a snack to keep the family at bay while I cook dinner!). Only a few ingredients that can be quickly stored bought and prepped.  Have extra time?  Opt for a homemade pesto (find ours on the website).

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Ricotta and Pesto Crostini

Course: Appetizers
Keyword: Under 30 Minutes
Servings: 24 crostini
Author: Denise


  • Baguette
  • Olive oil
  • 2/3 cup ricotta cheese
  • Zest and juice of 1 lemon
  • 1/2 cup pesto store bought or homemade
  • Parmesan cheese grated
  • Red pepper flakes


  • Preheat oven to 375 degrees.
  • Slice baguette into roughly 1/2” round slices and place in a single for layer on baking sheet.  Drizzle with olive oil and lightly sprinkle with kosher salt.  Bake 8-9 minutes or until lightly golden browned.
  • While baguette is cooking, prepare ricotta mixture.  In a small bowl, combine ricotta, lemon zest and lemon juice.  Mix well until smooth.
  • Lay cooked baguette pieces on serving tray.  Top with dollop of ricotta mixture and gently spread.  Top with dollop of basil pesto.
  • Sprinkle with grated Parmesan cheese and red pepper flakes.


Makes 2 dozen
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