For day 12 of my “12 Days of Christmas Recipes” we are making whipped ricotta crostini! These are such a great appetizer and they also look stunning.
Not only do these taste amazing, but they also look festive! We are adding fresh chives to the whipped ricotta which gives it a slight green look. Then we’re topping them with a little extra chives which makes the green even stronger. Then, we’re bringing in red by topping them with pomegranate seeds! Red and green — so festive.
what ingredients do i need to make this?
- ricotta cheese
- fresh chives
- olive oil
- flakey salt
how to make whipped ricotta:
Whipped ricotta is insanely easy to make, but I think it tastes so much better than normal ricotta! By whipping it, we are making the ricotta smooth and creamy, which is just a much more delightful texture.
To make whipped ricotta, add it to a food processor and blender. We are also adding fresh chives for extra flavor and color. Then, begin to pulse/blend the mixture, and add a bit of olive oil to make it extra creamy. Let it blend for a couple minutes until it’s smooth and creamy, and that’s it! You’ve got yummy, whipped ricotta.
how to prep beforehand:
The holidays are busy and prepping things beforehand can make a big difference! This is a great appetizer that you can prep most of beforehand, then just throw it together right before serving!
To prep before, make the whipped ricotta, then transfer to a bowl, cover, and keep in the fridge. It will keep for a few days. The bread can also be prepped ahead of time! You can buy pre-toasted crostini bread, but it’s cheaper to make yourself! Buy a baguette, cut it into thin slices, drizzle with a bit of olive oil, then toast in the oven until nice and crispy! Once the bread cools, transfer it to a sealable bag or container. It will last for several days. Then, on the day you want to serve the crostini, all you have to do is pipe the whipped ricotta onto the bread and add the toppings! Easy!
other recipes in my “12 days of christmas recipes”
- whipped feta and hot honey stuffed pears
- wreath cookies
- overnight wheat rolls
- vegan cranberry brown sugar cookies
- cranberry bbq ricotta meatballs
- chocolate peppermint oreo cookies
- brown butter banana nut cinnamon rolls
- chocolate orange pie
- dill and chive potato salad with lemon dijon sauce
- peppermint oreo truffles
whipped ricotta crostini
- 1 baguette
- 1 tbsp olive oil
- 1 cup ricotta cheese
- 1 tbsp fresh chives
- 1 tbsp olive oil
- 1/2 cup pomegranate seeds
- 1/4 cup crushed walnuts
- 2 tbsp honey
- flakey salt
- Preheat the oven to 400F. Slice the baguette into 1/4" slices. Lay the slices flat on a baking sheet and drizzle with 1 tbsp of olive oil. Toast in the oven for 7-10 minutes, watching closely so they don't burn. They should be golden brown.
- To make the whipped ricotta, add the ricotta and fresh chives to a food processor or blender. Let it begin to blend. While it is mixing, add 1 tbsp of olive oil. Let it blend for 1-2 minutes until the mixture is smooth and creamy.
- Transfer the mixture to a piping bag. Once the bread has completely cooled, pipe the whipped ricotta onto each piece of bread. Top with a few pomegranate seeds, walnut chunks, a drizzle of honey, extra chopped chives (optional), and a pinch of flakey salt. Enjoy!
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