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Home » Appetizers and Snacks » Crostini Dip

Crostini Dip

Published: Feb 5, 2022

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Crostini Dip -Ricotta Cheese is whipped with herbs and serrano chili and topped with pan roasted cherry tomatoes. This decadent yet simple dip is served with toasted baguette slices. This crostini dip is a crowd pleaser and will have your guests asking for more.

Looking for more Appetizer ideas? Then do check my 7 Layer Dip, Masala Fries Air Fryer, Crescent Samosa, Masala Smashed Potatoes and Cheese and Garlic Pull Apart Bread.

herbed whipped ricotta is topped with roasted tomato and served in a plate

This recipe was inspired by Palak of The Chutney Life. A while back Palak shared this crostini dip in Instagram, and ever since I tried it I was hooked. I pretty much followed her recipe, just skipped basil as I didn’t have it, and adjusted the ingredients according to our taste. Do follow Palak in Instagram for her amazing recipes.

This Crostini Dip has two components –

1- Whipped Ricotta

2- Pan roasted cherry tomatoes

You can makes these a day in advance and then assemble when ever you are ready to serve. Slightly warm up the tomato before serving.

Whipped Ricotta with Herbs

To a food processor add 15 ox whole milk ricotta ( about 1 ½ cups), a small serrano chili, 2 small garlic cloves, ⅓ rd cup each of parsley and cilantro and salt to taste. Blend until smooth. taste and adjust salt.

Toast the sliced baguette with little olive oil till crisp.

ricotta and herbs are whipped in a food processor and baguette slices toasted

Pan Roasted Cherry Tomato

In a skillet on low heat 3 tablespoons of oil and add 6 thinly sliced garlic, rosemary, and 1 teaspoon of chili flakes. Fry for a minute. Now in medium heat add halved cherry tomato, and add salt when the tomatoes were half way cooked. Cook for 7-8 minutes just till the tomatoes start releasing their juices. Let the tomatoes cool a bit before serving.

garlic, chili flakes and cherry tomato cooked in a pan

To Serve

In a wide platter add the whipped ricotta and top it with roasted cherry tomato. Serve the dip with toasted baguette. You can also serve them individually by topping the baguette slice with whipped ricotta and roasted tomato.

spicy ricotta dn roasted tomato served with baguette slices

TIPS

Use food processor to make the ricotta dip. Blender will make it very smooth and can become runny. But if you don’t have a food processor pulse it few times to get the right consistency.

Do not go over board with parsley and coriander leaves. They can really over power the dip.

Cool the roasted tomatoes for 10 minutes before topping them on ricotta.

Frequently Asked Questions

Can I make this dip in advance?

Yes can be made a day in advance, keep the ricotta and tomato mixture separate. Lightly warm up the tomatoes before serving.

What can I serve this dip with?

Baguette slices, store bought crostini, on toasted sour dough bread or with pasta.

If you tried this Crostini Dip, don’t forget to give a star rating below. For more recipes and to see what’s cooking in my kitchen, follow me on Facebook,  Pinterest  and Instagram.

whipped ricotta and roasted tomato served with baguette slices

Crostini Dip (with whipped ricotta and roasted tomato)

Ricotta Cheese is whipped with herbs and serrano chili and topped with pan roasted cherry tomatoes. This decadent yet simple dip is served with toasted baguette slices.
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 6
Author: Madhavi

Ingredients

  • Baguette slices, toasted

Whipped Ricotta

  • 15 oz container whole milk ricotta cheese ( about 1 ½ cups)
  • 1 serrano chili, chopped add less or more acc to your taste
  • 2 small garlic cloves
  • ⅓ cup cilantro, roughly chopped
  • ⅓ cup parsely, roughly chopped
  • salt to taste

Pan Roasted Tomatoes

  • 2 heaping cups cherry tomatoes, halved
  • 6 garlic cloves, thinly sliced
  • 1 ½ teaspoon red chili flakes or to taste
  • ¼ teaspoon salt
  • 3 tablespoons olive oil
  • 1 sprig rosemary

Instructions

  • Toast the sliced baguette with little olive oil till crisp.

WHIPPED RICOTTA WITH HERBS

  • To a food processor add 15 ox whole milk ricotta ( about 1 ½ cups), a small serrano chili, 2 small garlic cloves, ⅓ rd cup each of parsley and cilantro and salt to taste. Blend until smooth. taste and adjust salt.

PAN ROASTED CHERRY TOMATO

  • In a skillet on low heat 3 tablespoons of oil and add 6 thinly sliced garlic, rosemary, and 1 teaspoon of chili flakes. Fry for a minute. Now in medium heat add halved cherry tomato, add salt when the tomatoes were half way cooked. Cook for 7-8 minutes just till the tomatoes start releasing their juices. Let the tomatoes cool a bit before serving.

TO SERVE

  • In a wide platter add the whipped ricotta and top it with roasted cherry tomato. Serve the dip with toasted baguette. You can also serve them individually by topping the baguette slice with whipped ricotta and roasted tomato.

Notes

Yes can be made a day in advance, keep the ricotta and tomato mixture separate. Lightly warm up the tomatoes before serving.
If you have basil add it to the tomato mixture at the end.
Tried this Recipe? Pin it for Later!Mention @MadhusEverydayIndian or tag #MadhusEverydayIndian!

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About me

Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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