Whipped Ricotta Avocado Crostini

A platter of eight crostini topped with swirls of green cream and pomegranate seeds, surrounded by glasses of rosé and bowls of pomegranate seeds and chopped nuts. The setting is on a tiled surface with pink napkins.

5 from 1 vote

Whipped Ricotta Avocado Crostini

A classic crostini is the perfect holiday party appetizer - and, there's no better way to elevate your crostini game than with my Whipped Ricotta Avocado Crostini. These bite-sized crostinis are topped with a dollop of creamy whipped ricotta and avocado, followed by a sprinkle of pomegranate seeds, crushed walnuts, and the perfect drizzle of honey. Say goodbye to boring finger foods - this is a recipe that will impress your guests and keep them satisfied!

Course Appetizer, Side Dish

Cuisine American

Diet Vegetarian

Keyword Refined Sugar Free

Prep Time 15

Cook Time 10

Total Time 25

Servings Crostinis

Calories 248kcal

Author Nicole Modic

Equipment

Food Proccessor a good food processor is a staple in my kitchen!
Piping Bag + Tip this will make the whipped ricotta look perfect on the crostini!

Ingredients

1 Baguette sliced into 1-inch thick slices
2 Tablespoons Olive Oil
2 Avocados ripe
1 15 Ounce Container Ricotta Cheese
1 Teaspoon Sea Salt
2 Tablespoons Lemon Juice
2 Cloves Garlic
¼ Cup Crushed Walnuts
⅓ Cup Pomegranate Seeds
3 Tablespoons Honey

Instructions

To prepare these crostinis, start by preheating your oven to 350 F.
Next, line a baking sheet with parchment paper.
Slice the baguette into approximately 1-inch thick slices and line them up on the baking sheet.
Then, brush the tops of the baguette slices with olive oil and transfer them into the oven. Bake the crostinis for 8-10 minutes, until the tops of the baguette slices are golden brown. Once they're done, remove them from the oven and set them aside.
While the crostinis are baking, prepare the whipped ricotta. Add the avocado, ricotta cheese, sea salt, lemon juice, and garlic to a food processor and process for about three minutes, or until the whipped ricotta is perfectly smooth and creamy.
Taste and adjust the salt and lemon as needed, then transfer the mixture into a piping bag with your choice of piping tip.
Once the baguettes are done, pipe the whipped ricotta on top of each one, repeating until all of the ricotta has been used and the crostinis have been topped.
Finally, garnish each crostini with a sprinkle of chopped walnuts and pomegranate seeds. Drizzle each crostini with a little honey, then serve and enjoy!

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