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Creamy Ricotta and Tomato Crostini


Elevate afternoon snacking with a crostini recipe that the junior chefs in your life can master in no time. See more recipes that will have the little ones eager to help out in the kitchen here and there. 

Plus see more recipes to help keep the kids entertained over the March break here and here




1 Italian baguette, sliced
350 g High quality, smooth ricotta
Ripe Roma tomatoes
5 Basil leaves, sliced thinly
55 g Parmigiano Reggiano, grated - (Pusateri’s Hand Cut 3 Year Parmigiano Reggiano)
2 tbsp  Olive oil - (Pusateri's Delicato Olive Oil)
Salt and pepper to taste - (Maldon Sea Salt Flakes and Pusateri's Original Peppercorns)



In a mixer, add ricotta, 1 tbsp olive oil, grated Parmigiano Reggiano, salt and pepper to taste. Mix with a whisk attachment for one minute or until smooth. This can be done up to two days in advance (kept refrigerated).

Cut Roma tomatoes into 1 cm squares and let drain for five minutes in a strainer. Transfer to a bowl and mix with 1 tbsp of olive oil, thinly-sliced basil leaves and salt and pepper.

Cut Italian baguette into 1 cm rounds. On a baking sheet, arrange baguette rounds flat and top with a generous amount of ricotta mixture.

Heat oven to 325F and bake until lightly toasted. Top with tomato-basil mixture and serve.


About Tony Cammalleri