Appetizers

Ricotta Crostini

Whipped Ricotta Crostini is such an easy appetizer, yet looks super elevated! This combination of sweet and salty ricotta on a toasted Hawaiian roll, topped with juicy pears and prosciutto makes for the perfect bite for all your hosting needs.

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ricotta crostini on a hawaiian roll, topped with pears and prosciutto

Why You’ll Love This Recipe

  • Ricotta Crostini comes together in under 20 minutes.
  • It’s the perfect appetizer to make for all your hosting needs.
  • It’s very easy to put together, yet tastes so elevated.
  • The perfect combination of flavors and textures all in a one or two bite piece.
  • Standard crostini is on baguette, but this recipe is on a toasted Hawaiian Roll which takes it to the next level.
  • Easily customizable with your favorite toppings.
  • For another fun idea, check out my Apple and Brie Crostini.

Ingredients And Substitutions

These are the main ingredients and substitutions for Ricotta Crostini. Scroll down to the recipe card for a full list of ingredients and instructions.

The base of this crostini is on a toasted slice of Hawaiian sweet rolls. This makes this recipe tastes so elevated. However, you can also use a standard baguette for a more classic recipe.

Ricotta is whipped up in a food processor which gives it this timeless creamy and light texture. You can use feta or brie cheese instead if desired.

Honey is added into the ricotta and then drizzled on top once more.

Salt and pepper to balance out all the flavors.

This crostini is then topped with thinly sliced pieces of pear. Alternatively, you can use apple if desired.

Prosciutto for the perfect salty balance.

Finish these off with arugula for a bit of color.

all the ingredients you need to make this recipe in individual containers

How To Make

ONE: Start by slicing each Hawaiian roll into 4-5 slices and place them on a baking sheet. Lightly spray them with extra virgin olive oil and then pop them in the oven to toast.

TWO: In the meantime, add all of the ingredients into a food processor and process for 10-15 seconds. Add mixture into a pipping bag.

THREE: Once the little toast comes out of the oven, let cool for 5 minutes and then pipe on the ricotta to each one. Add on the pear slices, prosciutto, arugula and then finish it off with a drizzle of honey and serve.

Tips And Tricks

Slice each Hawaiian roll into 4-5 slices, but only use the pieces that look whole.

If you don’t want to use a Hawaiian roll, you can swap for baguette slices. Prepare them the same way.

Use a plastic ziplock baggie if you don’t have a pipping bag.

How To Serve And Store

Serve this Ricotta Crostini immediately for best results and with a drizzle of honey to tie it all together. This will ensure the toast stays crispy.

These can be left out for a few hours if you are entertaining. Leftovers won’t taste as great the next day, so I suggest storing the ricotta separate from the toast if you’re not expecting to eat all of it in one sitting.

a hand holding one of the mini crostinis

Taste And Texture

This Ricotta Crostini has a ton of different flavors and textures going on, but it’s perfectly well balanced. The Hawaiian roll is sweet and crunchy, while the ricotta is smooth, creamy and sweet. The prosciutto comes on last with a slight salty flavor. It’s really so good, you are going to love it!

Frequently Asked Questions

Can I use baguette instead of Hawaiian Roll?

Absolutely, prepare it the same way.

How can I make this gluten free?

Swap for a gluten free bread!

What can I use instead of ricotta?

Whipped feta would taste good, or whipped brie!

Other Recipes You May Like

If you make this Ricotta Crostini, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Ricotta Crostini

Whipped Ricotta Crostini is such an easy appetizer, yet looks super elevated! This combination of sweet and salty ricotta on a toasted Hawaiian roll, topped with juicy pears and prosciutto makes for the perfect bite for all your hosting needs.
Pin Recipe
PREP TIME:
10 minutes
COOK TIME:
5 minutes
TOTAL TIME:
15 minutes
Author - Hannah

Ingredients

  • 6-8 sweet Hawaiian rolls, sliced. May sub baguette slices
  • Extra virgin olive oil spray
  • 1 cup ricotta
  • 1 tsp lemon zest
  • 3 tbsp honey, divided
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 ripe green pear
  • 4-5 slices of prosciutto
  • 1/4 cup argula
 

SCALE:

1X

YIELDS:

20 crostinis

Directions

  1. Preheat oven to 400F.
  2. Start by slicing each Hawaiian roll into 4-5 slices and place them on a baking sheet. Lightly spray them with extra virgin olive oil and then toast them in the oven for 5-8 minutes, watching carefully.
  3. In the meantime, add ricotta, 1 tbsp honey, lemon zest, salt and pepper to a food processor and process for 10-15 seconds. Add mixture into a pipping or ziplock bag.
  4. Once the toasts comes out of the oven, let cool for 5 minutes and then pipe on the ricotta mixture to each one.
  5. Add on the thin pear slices, prosciutto, arugula and then finish it off with a drizzle of honey and serve.

Notes

  • Slice each Hawaiian roll into 4-5 slices, but only use the pieces that look whole.
  • If you don't want to use a Hawaiian roll, you can swap for baguette slices. Prepare them the same way.
  • Use a plastic ziplock baggie if you don't have a pipping bag, or just spread the ricotta on with a knife.
 

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