Roasted Red Pepper Ricotta Crostini

Why You’ll Love This Recipe

I like this recipe because it’s quick to prepare but tastes gourmet. The ricotta provides a creamy base, the roasted red peppers add sweetness and depth, and the feta gives a salty punch. I enjoy topping it all with fresh herbs for brightness, which makes it as pretty as it is delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1/2 French baguette sliced into 1/2-inch slices
1 Tablespoon olive oil
1/2 teaspoon garlic powder
Salt and pepper to taste
1/2 cup ricotta cheese
1-1/2 cups Mezzetta Roasted Red Peppers chopped
1/2 cup feta cheese crumbled
1/4 cup chopped Italian parsley or basil

Directions

1. I start by preheating the oven to 375°F. I arrange the baguette slices on a baking sheet, brush them with olive oil, and sprinkle with garlic powder, salt, and pepper. I bake until golden and crisp, about 8–10 minutes.
2. While the crostini toast, I chop the roasted red peppers and set them aside.
3. Once the bread is ready, I spread a layer of ricotta cheese over each slice.
4. I top with roasted red peppers, then sprinkle with crumbled feta.
5. I finish with a generous handful of chopped parsley or basil for freshness.
6. I serve immediately while the crostini are still crisp.

Servings and Timing

This recipe makes about 12–14 crostini, depending on the size of the baguette slices. It takes around 10 minutes to prep and 10 minutes to cook, so I can have it ready in about 20 minutes.

Variations

Sometimes I drizzle balsamic glaze over the top for a sweet-tangy finish. I like swapping ricotta for goat cheese when I want a sharper flavor. For extra crunch, I sprinkle toasted pine nuts or walnuts on top. I’ve also tried grilling the baguette slices instead of baking for a smoky touch.

Storage/Reheating

I prefer to enjoy these fresh, but if I have leftovers, I store the toppings separately from the toasted bread. The ricotta and roasted red peppers keep in the fridge for up to 2 days. The crostini can be kept in an airtight container at room temperature for a day, then topped right before serving.

FAQs

Can I make the crostini ahead of time?

Yes, I toast the bread earlier in the day and store it in an airtight container, then assemble with toppings before serving.

Can I use homemade roasted red peppers?

Yes, homemade peppers add a wonderful smoky flavor.

Can I substitute another cheese for ricotta?

I sometimes use goat cheese, cream cheese, or mascarpone for different textures and flavors.

How do I keep the crostini from getting soggy?

I toast the bread well and wait to assemble until just before serving.

Can I make this recipe gluten-free?

Yes, I use a gluten-free baguette or bread slices.

What herbs work best?

I like parsley or basil, but thyme or oregano also add great flavor.

Can I serve this warm?

Yes, I place the assembled crostini back in the oven for a few minutes to warm through.

Can I make mini versions for parties?

Yes, I slice the baguette thinner to make bite-sized crostini.

What wine pairs well with this appetizer?

I enjoy pairing it with Sauvignon Blanc or a light Pinot Grigio.

Conclusion

Roasted red pepper ricotta crostini is a fresh, flavorful, and elegant appetizer that I love making for both casual and special occasions. With its creamy, tangy, and herbaceous layers, it’s always a crowd-pleaser and one of my go-to recipes for entertaining.

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