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.
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.
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.
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.
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
Yes can be made a day in advance, keep the ricotta and tomato mixture separate. Lightly warm up the tomatoes before serving.
Baguette slices, store bought crostini, on toasted sour dough bread or with pasta.
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Crostini Dip (with whipped ricotta and roasted tomato)
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.
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