Go Back

Whipped Ricotta Avocado Crostini

A bright and creamy appetizer featuring whipped ricotta and mashed avocado on toasted baguette slices, perfect for entertaining or a light lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 175
Ingredients Method Notes

Ingredients
  

For the Crostini
  • 1 small baguette (about 12 ounces), sliced on a diagonal into 12 slices Choose a day-old baguette for the best crunch. Gluten-free baguette works for a gluten-free version.
For the Whipped Ricotta
  • 8 ounces whole-milk ricotta cheese 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
  • 2 ripe avocados, peeled and pitted Use ripe but firm avocados for best texture.
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon sea salt
  • to taste freshly ground black pepper
  • 1 small garlic clove, finely minced (optional)
  • 1/4 cup toasted pine nuts or sliced almonds (garnish)
  • microgreens or chopped basil (garnish)
  • flaky sea salt (garnish)
  • red pepper flakes (garnish)

Method
 

Preheat and toast the bread
  1. 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.
Whip the ricotta
  1. 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.
Prepare the avocado
  1. In a bowl, mash the avocados with lemon juice, salt, and pepper. Leave some small chunks for texture, unless you prefer completely smooth.
  2. If using garlic, fold it in now.
Assemble the crostini
  1. Spread about 1 to 2 tablespoons of whipped ricotta onto each toasted baguette slice. Top with a spoonful of mashed avocado.
  2. Garnish with toasted nuts, microgreens or basil, and a pinch of flaky sea salt and red pepper flakes for a small kick.
Serve immediately
  1. Arrange on a platter and serve within 15 minutes of assembly to keep the bread crisp.
  2. If you must wait, keep ricotta and avocado separate and assemble just before serving.

Notes

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.