There’s something magical about crostini. You start with humble bread, toast it until golden, and suddenly you’ve got a canvas for flavors. In this case, I’m spreading creamy ricotta, adding a spoonful of bright pesto, and finishing with sweet cherry tomatoes. The result? An appetizer that feels both rustic and a little bit fancy, without actually trying too hard. I love making these when friends come over because they’re so easy to assemble but always look like I’ve put in way more effort than I did. It’s the kind of recipe that makes people hover near the platter, pretending they’re not going to eat another, but we all know how that story ends. If you’ve ever looked for crostini recipes or played around with recipes with pesto sauce, this one will win you over. It’s a ricotta recipe that doubles as one of the best healthy ricotta recipes I’ve tried, and it works beautifully if you’re into chicken and tomato recipes, too. Simple, fresh, and perfect for any gathering.

1) Key Takeaways
2) Easy Crostini with Pesto and Ricotta Recipe
3) Ingredients for Crostini with Pesto and Ricotta
4) How to Make Crostini with Pesto and Ricotta
5) Tips for Making Crostini with Pesto and Ricotta
6) Making Crostini with Pesto and Ricotta Ahead of Time
7) Storing Leftover Crostini with Pesto and Ricotta
8) Try these Appetizers next
9) Crostini with Pesto and Ricotta
10) Nutrition

1) Key Takeaways

Elena here from Elena Cooks. I make this for last minute gatherings and quiet nights. The base is toasted bread. The crown is creamy ricotta and bright pesto. Juicy tomatoes land on top. The bite tastes crisp then rich then fresh. The plate looks simple and neat.

This starter fits busy days. The steps stay short. The prep stays light. The gear is basic. A knife. A sheet pan. A spoon. That is it. You can scale it for two or twelve. The taste holds steady in both cases.

I built this with flavor first. I keep the crumb dry and snappy. I keep the ricotta cool and smooth. I add pesto for herbs and nuts. Tomatoes bring a sweet pop. You get balance in each bite. It plays well with many appetizer recipes and sits well beside soup or a crisp salad.

2) Easy Crostini with Pesto and Ricotta Recipe

I like recipes that greet guests fast and calm. This one does that. It joins two classic ideas and stays friendly. You toast bread, you spread ricotta, you spoon pesto, you tuck in tomatoes. It checks the box for appetizer recipes and does not fight the rest of the menu. Appetizer recipes often ask for many steps. Not here. Appetizer recipes shine when the parts sit close and the bite feels tidy.

On Elena Cooks, I share food that works on busy weeknights and slow weekends. This fits both. The crostini carry a gentle crunch and a clean dairy note. The pesto wakes the palate with basil and pine. The tomatoes add a soft burst. Friends reach for seconds. I act cool and pretend I planned for that.

For readers who search crostini recipes or recipes with pesto and want speed, this serves you well. It pairs with grilled chicken, or stands alone with a bowl of olives. The method reads straight. The taste reads bright.

3) Ingredients for Crostini with Pesto and Ricotta

Baguette I pick a fresh loaf with a tight crumb. I slice on a slight angle for more surface. The toast needs lift and structure so the toppings sit clean.

Ricotta I use whole milk ricotta for a soft, clean dairy taste. I whisk it to loosen. The spread goes on smooth and keeps the bite gentle.

Pesto I like basil pesto with pine nuts and Parm. A thick spoonful carries herbs, garlic, and nutty depth. Jarred works in a pinch. Fresh tastes livelier.

Cherry tomatoes I halve them and pat them dry. That step keeps the toast crisp. The fruit brings color and a sweet snap that plays well with pesto sauce.

Olive oil I brush each slice so the edges toast and shine. The oil helps the crumb turn golden in the oven.

Salt A light pinch lifts dairy and tomato. I season at the end so the flavors stay bright.

Black pepper Fresh ground adds a tiny heat that cuts through creamy ricotta.

Fresh basil I tear small leaves for the top. The herb perfumes the bite and gives a fresh finish.

4) How to Make Crostini with Pesto and Ricotta

Step one Heat the oven to 375 F. Arrange slices on a sheet pan. Brush both sides with oil. Bake until edges turn golden and centers feel firm.

Step two Whisk ricotta in a bowl so it loosens and turns silky. Taste and add a pinch of salt. Keep it cool while the bread toasts.

Step three Spoon a thin layer of ricotta on each toast. The spread should reach the edge so toppings stay put and bites feel even.

Step four Add a small spoon of pesto over the ricotta. Do not flood the toast. You want a bright stripe that brings basil, garlic, and nut notes.

Step five Top with tomato halves cut side up. Press gently so they nest into the ricotta. Finish with salt and pepper.

Step six Add torn basil leaves. Serve at once while the toast still snaps. The platter will clear fast.

5) Tips for Making Crostini with Pesto and Ricotta

Dry tomatoes on a towel. Wet fruit softens toast. A quick pat keeps everything crisp. Small steps like this help small party starters shine.

Whip ricotta for a smoother spread. A few strokes with a whisk change texture from grainy to cloud light. The bite turns clean and even.

Slice bread the same width. The tray bakes more evenly. The crumb toasts without tough edges. That makes finger food ideas more reliable for guests who mingle.

6) Making Crostini with Pesto and Ricotta Ahead of Time

I toast the bread earlier in the day and cool it on a rack. I store it uncovered so the surface stays crisp. Right before serving, I warm the slices in the oven for a minute to revive the snap.

I prep ricotta and pesto and keep both chilled in separate bowls. I cut tomatoes and blot them. When guests arrive, I set up a small station and build the crostini fast. This keeps quality high and stress low.

For crowd friendly starters, I place toppings in bowls with spoons and let friends help. People enjoy the small task and the tray refills itself. Less time in the kitchen, more time at the table.

7) Storing Leftover Crostini with Pesto and Ricotta

Leftover topped pieces soften in the fridge. I prefer to store parts on their own. Toast in a tin at room temp. Ricotta and pesto in sealed cups in the fridge. Tomatoes in a small bowl lined with a towel.

Next day service is simple. Warm the toast. Spread ricotta. Add pesto. Add tomatoes. Season and garnish. The bite lands almost like fresh. If you need speed, this path works.

If you want a make ahead tray for a party, build just before guests walk in. The texture stays crisp and the colors stay bright. That is the charm of small plate ideas.

8) Try these Appetizers next

9) Crostini with Pesto and Ricotta