Party Herbed Whipped Ricotta and Roasted Beet Crostini

Name: Party Herbed Whipped Ricotta and Roasted Beet Crostini
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 servings
Cuisine: Italian
Ingredients: ½ cup (120 ml) sourdough discard, active starter at room temperature; 2 tablespoons (30 ml) extra-virgin olive oil; ¼ teaspoon (1½ g) sea salt; to taste freshly ground black pepper; 1 pound (450 g) whole milk ricotta cheese, fresh, room temperature; 1 whole lemon, zested on a Microplane, about 1 tablespoon (6g); ½ cup (15 g) fresh dill, loosely packed, finely chopped; ¼ cup (10 g) fresh mint leaves, finely chopped; 1 whole garlic clove, minced very finely; ½ teaspoon (3 g) kosher salt; 1 tablespoon (15 ml) fresh lemon juice; 12 ounces (340 g) roasted beets, peeled, store-bought or homemade, cut into thin wedges or small cubes; 2 tablespoons (30 ml) extra-virgin olive oil, best quality; 2 tablespoons (6 g) fresh dill fronds, for garnish, small sprigs, not chopped; pinch fleur de sel or sea salt flakes (optional)

From the MyKitchenBank Kitchen

Crispy sourdough crostini topped with herbed whipped ricotta and sweet roasted beets. This appetizer celebrates the tanginess of fresh ricotta and the earthy depth of beets, finished with dill, lemon zest, and a drizzle of good olive oil. Perfect for entertaining, and an excellent way to use up sourdough discard.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 24 crostini (serves 12 as appetizers)

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Ingredients

12 servings

For the crostini
½ cup (120 ml) sourdough discard, active starter at room temperature
2 tablespoons (30 ml) extra-virgin olive oil
¼ teaspoon (1.5 g) sea salt
to taste freshly ground black pepper
For the ricotta topping
1 pound (450 g) whole milk ricotta cheese, fresh, room temperature
1 whole lemon, zested on a Microplane, about 1 tablespoon (6g)
½ cup (15 g) fresh dill, loosely packed, finely chopped
¼ cup (10 g) fresh mint leaves, finely chopped
1 whole garlic clove, minced very finely
½ teaspoon (3 g) kosher salt
1 tablespoon (15 ml) fresh lemon juice
For assembly
12 ounces (340 g) roasted beets, peeled, store-bought or homemade, cut into thin wedges or small cubes
2 tablespoons (30 ml) extra-virgin olive oil, best quality
2 tablespoons (6 g) fresh dill fronds, for garnish, small sprigs, not chopped
pinch fleur de sel or sea salt flakes (optional)

Equipment (6)

Sheet pan (18×13 inch / 45×33 cm)
Small bowl for whipping ricotta
Hand mixer or whisk
Small sharp knife
Cutting board
Microplane or fine grater

Steps

Before you start

Preheat oven to 400°F (200°C)
If roasting fresh beets, do so 30–45 minutes ahead and allow to cool slightly before peeling
Have ricotta at room temperature for easier whipping
Bring all herbs to room temperature for best flavor

1
Slice and oil the bread
- Using a serrated knife, slice the sourdough discard into a ¼-inch (6 mm) thick log.
- You should get about 24 thin slices.
- Brush both sides lightly with olive oil and season with sea salt and black pepper.
- Arrange them in a single layer on a sheet pan.
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Tip: Cut on a slight bias for visual interest and to fit more topping on each slice.
2
Toast the crostiniOven 400°F / 205°C
- Place the sheet pan in a 400°F (200°C) oven for 12–15 minutes, stirring halfway through, until the crostini are golden brown and crisp throughout.
- They should be hard enough that they don't yield to finger pressure and have a hollow sound when tapped.
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Ready when: Golden brown, crisp, and completely hardened with no soft spots
Tip: Stir halfway through so they toast evenly on both sides; uneven toasting creates weak spots that will break under topping weight.
3
Cool the crostini
- Transfer the toasted crostini to a wire rack or clean plate and let them cool for 10 minutes.
- They will crisp further as they cool.
- Do not skip this step; hot crostini will absorb moisture from the ricotta topping and become soggy.
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Ready when: Cool to the touch and fully hardened
Tip: This cooling time is non-negotiable—it's the key to maintaining crunch when you add wet toppings.
4
Whip the ricotta
- Place the room-temperature ricotta in a small bowl.
- Using a hand mixer on medium speed or a whisk, beat it for 2–3 minutes until it becomes light, fluffy, and noticeably paler.
- Stop every 30 seconds to scrape the sides of the bowl.
- Add the minced garlic, lemon zest, lemon juice, and kosher salt.
- Mix on low speed for 30 seconds until just combined.
- Do not overmix.
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Ready when: Ricotta is fluffy and pale, texture like soft whipped cream
Tip: If ricotta seems watery, strain it through a fine-mesh sieve lined with cheesecloth for 10–15 minutes before whipping. Do not beat the herbs in yet; add them after tasting for salt and acid balance.
5
Fold in the herbs
- Using a rubber spatula, gently fold the chopped dill and mint into the whipped ricotta until evenly distributed.
- Fold carefully to preserve the airiness you just created.
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Ready when: Herbs are evenly dispersed throughout; ricotta still looks light
Tip: Add herbs just before serving if preparing ahead; they will discolor the ricotta if mixed more than 1–2 hours in advance.
6
Assemble the crostini
- Spoon about 1 tablespoon (15 ml) of herbed ricotta onto each cooled crostino.
- Use the back of the spoon to spread it gently to the edges, leaving a thin ¼-inch (6 mm) rim of toast visible.
- Top each with 2–3 pieces of roasted beet, arranging them slightly overlapped or fanned.
- Drizzle the entire platter lightly with finishing olive oil.
- Garnish with fresh dill fronds and a tiny pinch of fleur de sel if using.
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Ready when: All crostini are topped, garnished, and ready to serve
Tip: Spread ricotta gently to avoid cracking the toast. Assemble no more than 30 minutes before serving so the toast stays crisp; ricotta and beets will begin to soften the bread if left longer.
7
Serve immediately
- Transfer the assembled crostini to a serving platter and serve at room temperature.
- Offer extra fleur de sel on the side for guests who prefer more seasoning.
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Tip: Set out a small napkin station nearby—these are best eaten by hand and can be slightly messy.
8
Crostini (prep-ahead option)Oven 300°F / 150°C
- If toasting ahead, cool the crostini completely and store them in an airtight container at room temperature for up to 3 days.
- Re-crisp them in a 300°F (150°C) oven for 3–4 minutes just before assembling if they soften during storage.
- Never assemble crostini more than 30 minutes ahead or they will become soggy.

Good to know

Tips

For the smoothest, fluffiest ricotta topping, avoid ricotta that looks grainy or separated in its container. Fresh, creamy ricotta whips better and tastes superior.
If using store-bought roasted beets, check the ingredients to ensure they're not packed in vinegar (which can overwhelm the delicate flavors); plain roasted or vacuum-packed beets work best.
Assemble crostini in two batches if serving a larger crowd over time: prepare the first batch 20 minutes before guests arrive, then assemble the second batch after the first is eaten so every guest gets a crisp crostino.
This recipe scales easily: double or triple the herbed ricotta and beet portions for larger parties, but always toast the crostini fresh or re-crisp them just before assembly.

Make ahead

Crostini can be toasted 2–3 days ahead and stored in an airtight container at room temperature. Herbed ricotta can be whipped (without fresh herbs) 4–6 hours ahead and refrigerated; fold in fresh herbs no more than 1–2 hours before serving. Roasted beets (if making from scratch) can be roasted and peeled 2 days ahead and refrigerated. Do not assemble crostini more than 30 minutes before serving or they will become soggy.

Storage & reheating

Room temperature (assembled): up to 30 minutes. Refrigerator (unassembled components): Whipped ricotta (with herbs) up to 8 hours in a covered bowl; roasted beets up to 5 days in an airtight container. Crostini: store in an airtight container at room temperature for up to 3 days. To serve after storage, re-crisp crostini in a 300°F (150°C) oven for 3–4 minutes, then assemble immediately with fresh toppings.

Substitutions

roasted beets, peeled → roasted golden beets or a mix of red and golden beets. Golden beets provide a milder, sweeter flavor and won't stain the ricotta pink. Use the same weight.
fresh dill, loosely packed → fresh tarragon or fennel fronds. Tarragon adds a subtle anise note that pairs beautifully with beets. Use the same volume, chopped.
sourdough discard → thinly sliced focaccia, ciabatta, or even sturdy crackers. Focaccia will need only 8–10 minutes of toasting at 400°F due to its higher butter content. Omit the olive oil brushing if using pre-made crackers.
whole milk ricotta cheese, fresh → Greek yogurt mixed with a touch of cream cheese for tang and creaminess. Use 12 oz (340g) Greek yogurt plus 4 oz (115g) cream cheese, beaten together. The result will be slightly tangier but equally delicious.