Whipped Ricotta Crostini with Roasted Tomatoes

Roasting the cherry tomatoes low and slow — 20–25 minutes at 400°F until they blister and start to caramelize — is the step that transforms this from a simple crostini into something people come back for. The concentrated, jammy tomato juice runs into the whipped ricotta and soaks into the toast, and suddenly each bite is doing three things at once.

Almost everything here can be made ahead: the crostini (3 days), the whipped ricotta (2 days), the tomatoes (3 days). Assembly is the only morning task, and it takes minutes.

Ingredients (makes 30 crostini):

Roasted Cherry Tomatoes: - 14 ⅛ oz mixed cherry tomatoes (a mix of red, yellow, and orange for color) - 3 tablespoons extra virgin olive oil - 4 garlic cloves, minced - 1 tablespoon fresh thyme leaves - 1 teaspoon sugar - ½ teaspoon red pepper flakes - Flaky sea salt and cracked black pepper

Whipped Ricotta: - 18 oz whole-milk ricotta, strained overnight - 3 tablespoons extra virgin olive oil - 2 tablespoons heavy cream - 1 garlic clove, grated - Zest of 1 lemon - Salt and white pepper

Crostini: - 1 sourdough baguette, sliced thin on the diagonal (30 slices) - 3 tablespoons extra virgin olive oil

Finishing: - Fresh basil leaves, torn - Good-quality chili oil or chili crisp - Additional flaky salt

Roasted Tomatoes: Toss tomatoes with olive oil, garlic, thyme, sugar, red pepper flakes, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet. Roast at 400°F for 20–25 minutes until blistered, jammy, and beginning to caramelize. Cool to room temperature. (Can be made 3 days ahead; refrigerate and bring to room temperature before using.)

Whipped Ricotta: Process all ingredients in a food processor for 3 minutes until perfectly smooth, very light, and almost mousse-like. Season assertively — it should taste bright and well-seasoned. Transfer to a piping bag. (Can be made 2 days ahead; refrigerate and re-blend briefly before using.)

Crostini: Brush slices with olive oil. Bake at 400°F for 8–10 minutes until deeply golden. Cool completely.

Assembly: Pipe or spoon a generous mound of whipped ricotta onto each crostino. Place 3–4 roasted tomatoes alongside, allowing their juices to run onto the ricotta. Tear a small basil leaf over each piece. Finish with a thin drizzle of chili oil and a pinch of flaky salt.

Variations: Top with caramelized onions instead of roasted tomatoes for a French-inspired version. Add a thin slice of bresaola or prosciutto for a meat option. Top with a sliver of roasted red pepper and a Kalamata olive.

Pro Tips: Straining the ricotta overnight removes the excess whey that makes it watery and thin, resulting in a dramatically creamier and richer product. The whipped ricotta can be served as a standalone dip with toasted flatbread if making crostini feels too time-consuming.