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Ricotta Crostini


Ricotta Crostini

Crostini are the perfect appetizer for passing at parties. Topped with ricotta and sundried tomato pesto, these Italian-style appetizers are sure to please your guests. Recipe courtesy of Vita Coco.



  • 3 slices sourdough bread
  • 4 Tablespoons coconut oil, melted, such as Vita Coco
  • ½ Cup sundried tomatoes
  • Warm water
  • 1 clove garlic
  • 4 large fresh basil leaves, torn
  • Salt
  • Ricotta cheese


Preheat the oven to 350 degrees F.

Brush the bread with 2 tablespoons of the oil, then using a 1½-inch cutter, punch rounds and bake for 5 minutes until slightly brown and toasted.

Rehydrate the tomatoes by covering them in the warm water and let sit for 15 minutes.

Drain and place in a food processor and add the remaining 2 tablespoons oil, the garlic, and basil. Pulse until chunky, then season with salt.

Spread a small amount of ricotta on the rounds and finish by placing a teaspoon of the tomato pesto on top.