Baked Peppered Ricotta Crostini with Roasted Tomatoes

by heidi on October 3, 2011


I’ve been feeling a bit DIY these days. And I blame it all on fall.

Homemade pizza dough, fresh baked bread from MY oven and even making tofu from scratch (a blog post is coming soon, I promise you won’t want to miss it!)

So after trolling through several recipes for homemade ricotta, I pulled up my bootstraps, dashed to the store for a new aka un-cracked candy thermometer and gave it a whirl.

May I just say, in my best Giada voice with a trill of the ‘R’, “REEE-COOOAAA-TA!” Seriously? Making ricotta is THIS EASY? And THIS QUICK? It takes me more time to put on my makeup in the morning. Why have I never tried becoming a cheesemaker before?

Next time I’ll experiment with the amount of time I let the cheese drain in the colander—similar to the tofu pressing process—and see what sort of variety I get in the cheese’s texture. Maybe a bit creamier, maybe a bit firmer. Either which way, I know I’m going to love it.

Baked Peppered Ricotta Crostini with Roasted Tomatoes

Baked Peppered Ricotta Crostini with Roasted Tomatoes


Fresh Ricotta Cheese

from Donna Hay magazine

makes 1 1/4 cups
6 cups (48 fl oz) full cream milk
2 T white vinegar
1 tsp kosher salt
In a saucepan, adjust a candy thermometer to side and cook milk over medium heat to 176 degrees F. Remove from heat, add vinegar and let sit for 5 minutes until curds form. Line a colander with cheesecloth and place over a bowl. Using a slotted spoon, Carefully transfer curds to the colander and allow to drain for 5 minutes. Spoon ricotta into a glass or ceramic dish, cover and store in refrigerator for up to one week.
Baked Peppered Ricotta Crostini with Roasted Tomatoes
inspired by Donna Hay magazine 

serves 4-6 as an appetizer
for peppered ricotta crostini
1 1/4 cups fresh ricotta cheese
1/3 cup grated pecorino or parmesan cheese
1 clove garlic, pressed
kosher salt
1/2 tsp fresh cracked pepper
1 tsp fresh thyme leaves
8 slices french or sourdough baguette
Preheat oven to 250 degrees. In a bowl, combine ricotta, parmesan, garlic, salt and pepper. Spoon ricotta into 2 large ramekins or other bake-to-serve vessel (6 oz) and bake for 30 minutes until bubbly and golden. While ricotta is baking, lightly oil baguette slices and toast. To plate, serve baguette slices topped with baked ricotta mixture, roasted tomatoes* and sprinking of fresh thyme leaves. Serve additional ricotta on the side for extra dipping opportunities.
*for roasted tomatoes

1 pint cherry tomatoes
olive oil
kosher salt
Preheat oven to 250 degrees. In a bowl, toss tomatoes with a few drizzles of olive oil, just enough to coat. Cut tomatoes in half and place seed side up on a foil-covered cookie sheet, sprinkle with kosher salt and roast in oven for 2- 2/12 hours, depending on size of tomatoes. Remove when edges are crisped but tomatoes still have some plump. Store in olive oil for up to one week.

And now, for a little more cheesey appetizer goodness.

FoodieCrush Dishing Up Delights Ricotta and Fig photo > Dishing Up Delights

With just a 5 ingredients, making sure they’re at optimal freshness is the secret to Dishing Up Delights’ come-together-in-five-minutes Figs with Fresh Ricotta and Pistachios appetizer. For a creamier cheese texture, next time give marscarpone a try.

FoodieCrush Bellalimento Fried Olives Stuffed with Ricottaphoto > Bell’alimento

Bite size poppers from the homemade ricotta queen herself, Paula shares Bell’alimento’s Fried Olives Stuffed with Cheeses and Herbs of which she has annointed “the incredibly addictive app”. I’m puckering already.

FoodieCrush Five and Spice Zucchini Ricotta Frittersphoto > Five and Spice

When Amy described her Zucchini and Ricotta Fritters as “sizzling little guys practically grow legs as they come off the griddle and go leaping right into your mouth” it was a no-brainer that this recipe from Five and Spice was going to put my zucchini garden straight out of business.

This Wednesday will be our Family Food Flashback with a round-up of childhood faves. If you have a fave you’d like to submit to the Flashback, e-mail me by Tuesday, Oct.4 by 3 p.m. with a link to your post or link to your post on Twitter with the hashtag #familyfoodflash.

We’re ramping up for debut issue of FoodieCrush magazine. When will November 15 get here already? If you’re interested in advertising and partnership opportunities, contact me at heidi at foodiecrush dot com.

Thanks for reading. If you liked this post, please subscribe to foodiecrush and follow me on twitter, Facebook and Pinterest


Posted in: appetizers and small bites,recipes

{ 19 comments… read them below or add one }

Bev Weidner October 3, 2011 at 8:22 am

We need to be real life friends. And I need that GORGEOUS crostini to appear in my mouth.


heidi October 3, 2011 at 6:49 pm

Bring it lady! You should have made a detour when you hit Boulder!


Deborah October 3, 2011 at 11:16 am

I have got to try this. I have been wanting to try making mozzarella, too. I guess I need to have a cheese-making day!!


heidi October 3, 2011 at 6:49 pm

Yes! Let’s get cheesey with it. When???


Esi October 3, 2011 at 12:57 pm

Nice roundup. Now I have to figure out how I can cancel my dinner plans so I can make that crostini!


heidi October 3, 2011 at 6:49 pm

Thank you for being part of it!


Rocky Mountain Woman October 3, 2011 at 1:45 pm

I have been playing around with the idea of trying some cheese making this winter….

Ricotta may have to be the first experiment!


heidi October 3, 2011 at 6:50 pm

Seriously, it is sooo easy. And a good way to get converted.


Averie @ Love Veggies and Yoga October 3, 2011 at 4:27 pm

All of these apps look delish…wanna come over and make some for me? I’ll do the dishes :)


heidi October 3, 2011 at 6:50 pm

If you come, I’LL do the dishes! XO


carly {carlyklock} October 3, 2011 at 9:01 pm

Way to go, Heidi! Can’t wait for you to try out mozzarella for us, too. :)


Denise @ TLT October 4, 2011 at 7:16 am

Great and inspiring examples, as usual;) You always got me craving something, now it’s ricotta!


Katherine Martinelli October 4, 2011 at 3:15 pm

I love this round-up! Great ricotta recipe too. I love making ricotta and haven’t done it in too long! The recipe I use calls for buttermilk instead of vinegar or lemon. Mmmm ricotta…


Erin October 16, 2011 at 4:26 pm

Who knew making ricotta was so easy?? Definitely going to give this a whirl… may even try with a low fat milk to see what happens. {Found you via TasteSpotting}


best snack foods for weight loss July 1, 2014 at 8:39 am

Very nice article. I absolutely love this site. Stick with it!


website July 23, 2014 at 8:37 am

What i do not realize is in fact how you are not really a lot more smartly-liked than you may be right now.
You are very intelligent. You know therefore considerably on the subject of this topic, produced me personally
imagine it from so many varied angles. Its like men and women are
not involved except it’s something to accomplish with Girl gaga!
Your individual stuffs great. All the time take care of it up!


nendoroider August 13, 2014 at 8:35 am

This is really interesting, You are a very skilled blogger.
I’ve joined your rss feed and look forward to seeking more
of your wonderful post. Also, I have shared your site in my social networks!


blog link August 14, 2014 at 12:53 pm

Hiya! Quick question that’s completely off topic.

Do you know how to make your site mobile friendly?
My website looks weird when browsing from my apple iphone.
I’m trying to find a template or plugin that might be able to resolve this issue.
If you have any recommendations, please share.

Reply October 9, 2014 at 12:15 am

Each new age brought the criminal element forward with it.
The says of free proxies and tunnelling services are over, and as the Chinese government begins to tighten its grip on what comes in and out of the country informationally speaking, the need for a vpn to bypass internet censorship in China grows every day.

By ranking your website on the very first page of search
engine results, you are tapping into a huge number of people looking for what exactly you offer.


Leave a Comment

Current ye@r *