Whipped Ricotta Avocado Crostini
I stumbled on this Whipped Ricotta Avocado Crostini on a sunlit afternoon when my fridge was whispering, not screaming, for attention. I was craving something bright and creamy to serve with a chilled glass of white wine, so I mashed a ripe avocado into whipped ricotta, toasted a few slices of baguette until they sang with golden edges, and the kitchen filled with the scent of warm bread and citrus. The first bite was a tiny celebration of textures and freshness that made me smile out loud. This recipe has since become my go-to when friends drop by or when I want a small, nourishing comfort that feels indulgent but effortless. If you love crisp bread, silky ricotta, and avocado that still tastes like summer, you will love this.
I sometimes pair these crostini with crunchy sides like Crispy Avocado Fries for a heartier snack plate that friends always ask me to make again.
What Makes This Recipe Special
What makes this small dish sing is the contrast between airy, lightly whipped ricotta and the buttery ripeness of avocado combined with bright lemon and a crunchy toast base. It is healthier than many creamy spreads, quick to assemble, family-approved, and versatile for entertaining. Whether you want a light lunch, an elegant appetizer, or a make-ahead party platter, these crostini balance comfort and freshness in under 20 minutes.
What You’ll Need
For the Crostini (bread, toasty base)
- 1 small baguette (about 12 ounces), sliced on a diagonal into 12 slices
- Note: Choose a day-old baguette for the best crunch. Gluten-free baguette works for a gluten-free version.
For the Whipped Ricotta (creamy spread)
- 8 ounces whole-milk ricotta cheese
- Note: Use fresh, high-quality ricotta for a silky texture; drain any excess liquid if it seems watery.
- 2 tablespoons extra-virgin olive oil
- 1 to 2 teaspoons lemon zest (from 1 lemon)
- 1/4 teaspoon fine sea salt
- 2 tablespoons cream or Greek yogurt (optional, for extra silkiness)
For the Avocado Topping (fresh layer)
- 2 ripe avocados, peeled and pitted
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon sea salt
- Freshly ground black pepper, to taste
- Optional: 1 small garlic clove, finely minced
- Garnish: toasted pine nuts or sliced almonds (1/4 cup), microgreens or chopped basil, flaky sea salt, red pepper flakes
Ingredient notes: Use ripe but firm avocados for best texture. For dairy-free, substitute whipped firm tofu or a store-bought vegan ricotta.
How to make Whipped Ricotta Avocado Crostini
Step 1: Preheat and toast the bread
- Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush lightly with olive oil and toast 6 to 8 minutes, flipping once, until golden and crisp around the edges. Visual cue: the centers should be firm with a light brown rim.
Step 2: Whip the ricotta
- In a food processor or with a handheld blender, combine the ricotta, olive oil, lemon zest, and salt. Add cream or Greek yogurt if using. Process until smooth, light, and silky, about 30 to 45 seconds. The ricotta should hold soft peaks and spread easily.
Step 3: Prepare the avocado
- In a bowl, mash the avocados with lemon juice, salt, and pepper. Leave some small chunks for texture unless you prefer completely smooth. If using garlic, fold it in now. Visual cue: the avocado should be creamy but not mushy.
Step 4: Assemble the crostini
- Spread about 1 to 2 tablespoons of whipped ricotta onto each toasted baguette slice. Top with a spoonful of mashed avocado. Garnish with toasted nuts, microgreens or basil, and a pinch of flaky sea salt and red pepper flakes for a small kick.
Step 5: Serve immediately
- Arrange on a platter and serve within 15 minutes of assembly to keep the bread crisp. If you must wait, keep ricotta and avocado separate and assemble just before serving.
Quick tip: To keep avocado from browning if you must prepare ahead, press a layer of plastic wrap directly onto the avocado surface and refrigerate for up to 4 hours.
Tips & Recipe Variations
- Use chilled ricotta and room-temperature avocado for easiest whipping and best texture.
- For a smoky note, brush crostini with a little olive oil and grill briefly instead of baking.
- Substitute goat cheese for ricotta for a tangier profile; reduce salt slightly.
- Make it low-carb by serving on cucumber slices or endive leaves.
- To prevent watery ricotta, drain in a cheesecloth-lined strainer for 15 minutes if needed.
- For a Mediterranean twist, add a drizzle of pesto or a few chopped sun-dried tomatoes on top.
- Store leftovers (assembled) in an airtight container in the fridge for up to 24 hours, though bread will soften. For longer storage, keep components separate and assemble before serving.
- Looking for more avocado-forward appetizers? Try this baked chicken recipe paired with avocado salsa for a main course that contrasts nicely with crostini flavors: Baked Chicken Mushroom Tacos with Avocado Jalapeno Salsa.
How to Serve
- Serve a platter of 12 as an appetizer for 6 people, or as a light lunch for 2 to 3.
- Pair with a crisp Sauvignon Blanc, a citrusy sparkling wine, or an herbal iced tea.
- Presentation tip: Arrange crostini in a staggered fan on a wooden board, sprinkle with microgreens, and place lemon wedges on the side. A final drizzle of high-quality olive oil brightens everything.
- Approximate calories: about 150 to 200 per crostini depending on bread and garnishes.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Make the whipped ricotta and mashed avocado up to 4 hours ahead; keep them refrigerated separately and toast bread just before serving.
Q: Can I freeze the leftovers?
A: Freezing is not recommended for assembled crostini. You can freeze ricotta in an airtight container for up to 3 months but thawing changes texture.
Q: What can I use instead of ricotta?
A: Goat cheese, mascarpone, or a dairy-free cashew ricotta are good alternatives. Adjust salt and lemon to taste.
Q: How do I prevent the dish from becoming watery?
A: Drain ricotta if watery, and avoid over-mashing avocado. Assemble just before serving to keep bread crisp.
Review
“Light, creamy, and insanely easy. The whipped ricotta makes it feel luxe and the avocado adds the perfect silky richness. My guests thought I spent hours on this.” – A happy host
Conclusion
This Whipped Ricotta Avocado Crostini is a small recipe with big charm. It turns simple, high-quality ingredients into a memorable bite that brings people together around the table. If you want to explore similar variations and inspiration, see this take on Whipped Ricotta Avocado Crostini – Kalejunkie and a lovely tomato-accented version at Whipped Ricotta & Tomato Avocado Crostini • Tastythin. I hope you try these soon and tell me how you flavored yours. Share your photos and any tweaks so we can swap ideas.
Whipped Ricotta Avocado Crostini
Ingredients
Method
- Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush lightly with olive oil and toast 6 to 8 minutes, flipping once, until golden and crisp around the edges.
- In a food processor or with a handheld blender, combine the ricotta, olive oil, lemon zest, and salt. Add cream or Greek yogurt if using. Process until smooth, light, and silky, about 30 to 45 seconds.
- In a bowl, mash the avocados with lemon juice, salt, and pepper. Leave some small chunks for texture, unless you prefer completely smooth.
- If using garlic, fold it in now.
- Spread about 1 to 2 tablespoons of whipped ricotta onto each toasted baguette slice. Top with a spoonful of mashed avocado.
- Garnish with toasted nuts, microgreens or basil, and a pinch of flaky sea salt and red pepper flakes for a small kick.
- Arrange on a platter and serve within 15 minutes of assembly to keep the bread crisp.
- If you must wait, keep ricotta and avocado separate and assemble just before serving.
Notes
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