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Ricotta Crostini

Ricotta Crostini

Ricotta Crostini topped with sauteed grape tomatoes, prosciutto and, garlic, and herbs.

Course Appetizer
Cuisine Italian
Keyword Crostini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 60
Author Stephanie Jackson


  • 1 baguette sliced about 1/4 inch thick
  • 3/4 cup olive oil
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Ricotta cheese
  • 6 slices prosciutto cut into pieces to fit on baguette.
  • 1 pint grape tomatoes sliced
  • 2 Tbsp olive oil
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 2 cloves garlic minced
  • 2 Tbsp fresh chopped oregano garnish


  1. Brush olive oil on the top of the baguette slices and sprinkle with Parmesan cheese. Place baguette slices on a baking tray and toast in your oven: 10 minutes at 350F. or in a toaster oven until golden brown.

  2. Layer the crostini slices with Ricotta cheese and prosciutto.

  3. In a saute pan heat 2 tbsp olive oil on medium heat.

  4. Add basil, thyme, and minced garlic and stir for 30 seconds.

  5. Add grape tomatoes and toss tomatoes to coat with oil, herbs, and garlic. Saute for about 2 minutes. The skin on the tomatoes will have started to shrivel.
  6. Remove from heat and with a slotted spoon top ricotta crostini with herbed tomatoes.

  7. Garnish will fresh oregano. Serve immediately.