Avocado Ricotta Crostini

A fresh twist on the classic Italian appetizer

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. Monday, August 31, 2020


• 1 baguette, sliced
• 2 drizzles olive oil
• 1 large ripe Hass avocado
• ¾ cup ricotta cheese
• ½ lemon, juiced
• 1 tablespoon freshly sliced basil
• 1 pinch kosher salt
• 1 pinch cayenne pepper
• 1 cup cherry tomatoes sliced
• 1 radish sliced thin
• 1 pinch flaky sea salt
• 1 teaspoon snipped fresh chives


1) Preheat oven to 375 degrees F.

2) Line a baking sheet with a silicone mat. Add baguette slices in a single layer and drizzle olive oil on top.

3) Bake slices in oven until golden brown, about 25 minutes. Let cool completely.

4) Halve and pit avocados and scoop flesh into bowl. Add ricotta chese and mash together until slightly chunky. Add lemon juice, basil, salt, cayenne and mix together.

5) Spread mixture over crostini’s and garnish with tomatoes, radishes, salt and a few drops of olive oil.