Whipped Ricotta Crostini with Roasted Beets

Name: Whipped Ricotta Crostini with Roasted Beets
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1½ cups (375 g) Whole-milk ricotta cheese, at room temperature; 2 tablespoons (30 ml) Fresh lemon juice; 1 clove (3 g) Garlic clove, minced; 2 tablespoons (8 g) Fresh dill, finely chopped; 3 tablespoons (45 ml) Extra virgin olive oil; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 loaf (about 12 oz) (340 g) Baguette, sliced on the diagonal into ½-inch (1 cm) slices; 2 tablespoons (30 ml) Extra virgin olive oil; 8 oz (225 g) Roasted beets, canned or jarred, drained well and cut into bite-size pieces; 1 tablespoon (5 g) Fresh chives or additional dill, finely chopped (optional); Red pepper flakes, to taste (optional)

From the MyKitchenBank Kitchen

Crispy toasted baguette slices topped with smooth whipped ricotta infused with lemon and garlic, crowned with sweet roasted beets. This elegant, assembled appetizer comes together in under 30 minutes and impresses every time—perfect for parties, gatherings, or a sophisticated starter. The whipped ricotta can be made ahead, and components are easy to prepare in parallel.

Prep: 10 min
Cook: 10 min
Total: 20 min
Makes: About 24 crostini (serves 8 as an appetizer)

Save to My Kitchen Jump to recipe

Ingredients

8 servings

For the Whipped Ricotta
1½ cups (375 g) Whole-milk ricotta cheese, at room temperature
2 tablespoons (30 ml) Fresh lemon juice
1 clove (3 g) Garlic clove, minced
2 tablespoons (8 g) Fresh dill, finely chopped
3 tablespoons (45 ml) Extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
For the Crostini
1 loaf (about 12 oz) (340 g) Baguette, sliced on the diagonal into ½-inch (1 cm) slices
2 tablespoons (30 ml) Extra virgin olive oil
For Assembly & Garnish
8 oz (225 g) Roasted beets, canned or jarred, drained well and cut into bite-size pieces
1 tablespoon (5 g) Fresh chives or additional dill, finely chopped (optional)
Red pepper flakes, to taste (optional)

Equipment (6)

Large baking sheet
Food processor or mixing bowl with whisk
Serrated bread knife
Fine-mesh strainer
Cutting board and chef's knife
Paper towels

Steps

Before you start

Preheat your oven to 375°F (190°C)
Bring ricotta cheese to room temperature (about 30 minutes) for smooth, creamy whipping
Drain canned or jarred beets in a fine-mesh strainer and pat dry with a paper towel
Measure out all ingredients and have your tools ready (mise en place)

1
Whip the ricotta mixture
- In a food processor or mixing bowl, combine the room-temperature ricotta cheese, lemon juice, minced garlic, chopped fresh dill, and 3 tablespoons of olive oil.
- If using a food processor, pulse 8–10 times until smooth and creamy, about 1 minute total.
- If mixing by hand, whisk vigorously for 2–3 minutes until the mixture lightens in texture and no lumps remain.
- Season generously with salt and freshly ground black pepper to taste.
- Transfer to a serving bowl or leave in the processor until ready to assemble.
+ Show details− Hide details
Ready when: Mixture is smooth, creamy, and light in texture with no visible lumps
Tip: Don't overwork the ricotta in a food processor or it may become grainy; pulse just until smooth rather than blending continuously
2
Toast the baguette slicesOven 375°F / 190°C
- Slice the baguette on the diagonal into ½-inch (1 cm) thick slices, aiming for about 24 slices total.
- Arrange the slices in a single layer on a large baking sheet, then lightly brush the top of each slice with the 2 tablespoons of olive oil, using a pastry brush for even coverage.
- Bake in the preheated 375°F (190°C) oven for 8–10 minutes, until the edges are golden-brown and the bread is crisp throughout.
- Watch carefully after 7 minutes to prevent burning, especially the thin corners.
+ Show details− Hide details
Ready when: Bread is golden-brown at the edges and crisp when tapped; it springs back slowly when lightly pressed
Tip: If your baguette is very thick, slice it thinner or toast a minute longer; thinner slices crisp faster and hold toppings better without becoming too heavy
3
Prepare the roasted beets
- While the bread toasts, drain the roasted beets thoroughly in a fine-mesh strainer, pressing gently with the back of a spoon to remove excess liquid.
- Pat them completely dry with a paper towel—this prevents moisture from soaking into the ricotta and making the crostini soggy.
- Cut the beets into small, bite-size pieces, aiming for roughly ½-inch (1 cm) chunks, or thin slices if they're large.
- Set aside in a small bowl.
+ Show details− Hide details
Ready when: Beets are completely dry and cut into uniform, bite-size pieces
Tip: Thoroughly drying the beets is essential to keep the crostini crisp; moisture is the enemy of crispness
4
Assemble and serve
- Once the toasted bread has cooled for 1 minute, spread or spoon about 1½ teaspoons of the whipped ricotta mixture onto each slice, leaving a small border around the edge.
- Top each crostini with 2–3 small pieces of prepared beet, arranging them decoratively.
- If desired, garnish with a pinch of finely chopped fresh chives or additional dill, and a tiny pinch of red pepper flakes for subtle heat and color.
- Arrange on a platter and serve immediately while the bread is still crisp.
+ Show details− Hide details
Ready when: Crostini are topped evenly with ricotta and beets, garnished, and ready to serve
Tip: Assemble no more than 15 minutes before serving to preserve crispness; if making ahead, keep ricotta, bread, and beets separate and assemble just before guests arrive

Good to know

Tips

Make the whipped ricotta a few hours ahead so the flavors meld and deepen; the lemon juice will also help it firm up slightly for easier spreading
For a variation, top finished crostini with crispy prosciutto, candied walnuts, pomegranate arils, or a drizzle of aged balsamic vinegar for extra texture and flavor
If using fresh beets instead of canned, roast them the day before to save time and allow their natural sugars to concentrate
A small dollop of crème fraîche or sour cream mixed into the ricotta adds subtle tanginess and improves spreadability

Make ahead

The whipped ricotta can be made up to 2 days ahead and stored in the refrigerator, covered. The crostini can be toasted up to 4 hours ahead and stored in an airtight container at room temperature. For best results, assemble the crostini no more than 15 minutes before serving.

Storage & reheating

Assembled crostini are best served immediately but can be refrigerated for up to 2 hours (bread will soften). Store the whipped ricotta, covered, in the refrigerator for up to 3 days. Toasted crostini keep in an airtight container at room temperature for up to 3 days. To refresh crostini, place on a baking sheet and warm in a 350°F (175°C) oven for 2–3 minutes.

Substitutions

Fresh dill → Fresh parsley, basil, chives, or a combination of fresh herbs. Use the same amount; basil pairs beautifully with beets for an Italian twist, while parsley is more neutral
Roasted beets, canned or jarred → Roasted fresh beets or chioggia beets. Wrap cleaned beets in foil, roast at 400°F (200°C) for 45–50 minutes until tender, cool, peel, and cut. Chioggia beets add a striking striped appearance
Baguette → Ciabatta, sourdough, or grissini (breadsticks cut into 2-inch pieces). Ciabatta and sourdough are heartier; grissini offer an extra-crispy, elegant alternative
Whole-milk ricotta cheese → Labneh, mascarpone thinned with a little milk, or whipped goat cheese. Labneh and goat cheese add tanginess; mascarpone is richer and requires thinning to prevent heaviness