33 Crostini Appetizers To Make For Guests

crostini appetizer on a plate with ricotta cheese and peppers

33 Crostini Appetizers To Make For Guests

Course: Appetizer

Cuisine: Italian

Prep Time: 7

Cook Time: 8

Total Time: 15

Calories: 168kcal

Author: Aleka Shunk

These Ricotta Cheese Red Pepper Crostini are an easy yet delicious cold appetizer! They are made with only 5 ingredients and can be made ahead of time so you can spend more time enjoying the party and less time in the kitchen!

Print Recipe

Ingredients

1 long Italian baguette
16 oz. Fresh Ricotta Cheese
1 12 oz. Jar Roasted Red Peppers
1 Large Garlic Clove
½ Cup Good Extra Virgin Olive Oil
2 Tbsp. Chopped Fresh Basil Leaves
¼ Tsp. Salt
Freshly Cracked Black Pepper

Instructions

Cut your baguette into ½" slices using a GOOD serrated knife. You don't want squished slices!
Lay your slices onto a baking sheet and brush both sides with olive oil. I like to pour the olive oil into a small bowl for this. (Brushing is easier and more effective than drizzling in my opinion.)
Bake at 375°F for 8-9 minutes flipping halfway through. You want your crostini to be lightly browned, not too dark!
In the meantime, chop up your roasted red peppers and peal your garlic clove. And add the salt to your ricotta cheese and set aside.
When the crostini are done, lightly rub the garlic clove onto one side. Do this while still warm! Just a few rubs across each piece are enough.
Add a dollop of ricotta onto each slice followed by a spoonful of the red peppers.
Finish with a few cracks of freshly ground black pepper and a drizzle of olive oil. Garnish with basil.

Notes

*Yield: About 24 crostini

*You can roast whole red peppers in the oven if you prefer.

*Party Tips*

Crostini are best served within an hour of topping.
This recipe is all about the ingredients so don't buy the cheapest ingredients! Get the best bread, ricotta and olive oil you can find.
Do not refrigerate or pre-bake your crostini the night before. If your planning on preparing this recipe somewhere else, bake your crostini and allow to cool completely before placing in an air tight bag. OR cut the slices ahead of time and pop in the oven when you get there! Then top with the cheese and peppers right before serving.

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