Appetizers that are easy to throw together, look fancy and taste amazing are kinda my jam lately. With the holiday season upon us, it means lots of parties, hosting duties and of course indulging in all the delicious food. It also means we're all feeling really busy (probably overwhelmed) and need quick and easy appetizer ideas. Enter these whipped ricotta crostini with mortadella and a pistachio-olive tapenade. They're fun, easy to make, quick and of course delicious. So let's make them!

Ingredients

Here's everything you'll need to make these crostini with whipped ricotta.

• castelvetrano olives & brine
• pistachios
• extra virgin olive oil
• lemon
• Italian parsley
• Aleppo pepper
• fresh whole milk ricotta, or regular red pepper chili flakes
• baguette
• mortadella

How to Make Whipped Ricotta Crostini

Preheat to oven to 375ºF.

Meanwhile, in a bowl, combine the olives, pistachios, olive oil, lemon juice and zest, parsley, Aleppo pepper, olive brine and salt. Mix with a spoon to combine.

Spoon the ricotta into a food processor. Process on high until smooth, creamy and whipped, about two to three minutes. Set aside.

Arrange the baguette slices on a large baking sheet. Brush with olive oil on both sides. Transfer to the oven and bake for five to seven minutes, flip and bake for another five to six minutes, until toasted.

Spoon the ricotta into a piping bag (or a plastic bag, with the tip cut).

Pipe the ricotta onto the crostini and top with mortadella and dollop with the olive-pistachio tapenade.

Alternatively, spread the whipped ricotta on the crostini rather than piping it on.

How to Prep These Crostini with Whipped Ricotta

If you want to prep these in advance, here's what to do.

• Prep the olive-pistachio tapenade in advance and keep refrigerated in a sealed container. Let it sit out for about ten to 15 minutes prior to serving.
• Whip the ricotta in advance and keep refrigerated in a sealed container. When ready to use, let it sit out for ten to 15 minutes prior.

Tips

• Fresh ricotta: although it's not necessary, I've tried making whipped ricotta with both the regular tubs and fresh ricotta. Fresh ricotta wins every time. It just tastes better and I think it whips a little nicer and becomes fluffier. A full fat, or whole milk ricotta will also taste best, so I would encourage you to use that. The ingredient list should be simple without added gums or stabilizers. I purchase mine from a market in Toronto that sells fresh ricotta. You should be able to find a high quality, fresh ricotta at an Italian grocery store, speciality cheese store and some well stocked grocery stores. ‍
• Use a food processor: this is the easiest appliance to use for this dip. A blender will also work, but it's a pain to clean, so I recommend a food processor, this is the one I use at home. If it's not super smooth after blending, you can add a tiny drizzle of olive oil.
• Mortadella: if possible, opt for the best mortadella you can find. I get mine with pistachio slices and without preservatives in it from a butcher shop. Do what you can, it will still taste amazing with whatever you can find.
• Toast the baguette: this will taste the best with a freshly toasted baguette. I typically opt for a multigrain sourdough baguette that I love, use what you love.

How to Store

• Store any leftover whipped ricotta in an airtight container in the fridge.
• Keep the pistachio-olive tapenade separate.
• Whipped ricotta made in the food processor like this doesn't need to be re-whipped. It will stay light and fluffy.

Whipped ricotta may just be one of my favourites of the whipped cheese options. I love how luscious, fluffy and creamy it whips up. Plus, it's pretty affordable to make.

Be sure to check out my other whipped ricotta dip with brown butter and crispy sage too! You can also use that as a topping on crostini if you want to have two versions.

Ingredients & Products I Recommend:

Kosher salt:

I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Food Processor:

I just recently purchased a new food processor. I love this one from Cuisinart, it's large, works very well and comes with all the attachments you need.

Aleppo pepper:

I love using Aleppo pepper in recipes because the flavour isn't too strong or spicy. It's one of my most used spices and I highly recommend it.

More Appetizer Recipes

Looking for more appetizers, check these ones out!

• Air fryer calamari
• Whipped Feta with Roasted Tomatoes
• Caramelized Onion Tart with Gruyere
• Blue Cheese Stuffed Pears
• Whipped Ricotta Dip with Brown Butter & Sage
• Prosciutto Wrapped Persimmons
• Air Fryer Brie Bites with Fig Jam
• Air fryer coconut shrimp with Thai sweet chili sauce
• Harissa & squash red lentil dip (vegan)
• Air fryer Jalapeño Poppers
• Healthy french onion dip
• Butternut squash hummus with fried sage and dukkah
• Bang Bang Shrimp (air fryer)
• Hamachi Crudo
• Whipped Brie with Strawberries

Ready to make this? Let's get to it!

If you make this whipped ricotta crostini please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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