These Ricotta Toast recipes use sourdough baguettes as the base for a savory appetizer that’s sure to please. With toppings like sautéed mushrooms, bacon and thyme, lemon zest, and pepper jelly, there’s an option for everyone. In 15 minutes, you can have a delicious appetizer ready for sharing with family and friends!
If you’re looking for a quick but still elegant snack to bring to a party, this recipe is just what you need. Creamy ricotta cheese can easily be made into a sweet or savory snack. In the following recipes, you’ll find four different ideas for savory ricotta toast, but these are just meant to get you started! Experiment with what you have in you kitchen – you might just find a new favorite pairing.
What bread is best for toast?
Although you technically can use any type of bread for toast, sourdough is one of the best options (especially when it’s homemade!). It’s sturdy with a crackly crust and unique flavor that makes whatever you top your toast with taste so much better.
For this recipe in particular, I recommend using slices of sourdough baguette because they are the perfect size and shape for mini toast. However, you could also any other sourdough bread you have on hand and cut the bread into little squares or triangles.
How do you make Ricotta Cheese smooth?
The easiest way to make ricotta cheese have a smooth texture is to blend it. It only takes about 1 minute for the cheese to turn into a creamy, rich spread. You can also mix the ricotta in a stand mixer, but a blender is so much faster.
Tips for making Ricotta Toast
- If you don’t have a toaster, just toast your bread in the oven. Place the slices of baguette on a baking tray lined with parchment paper and bake for 5-8 minutes at 425 degrees Fahrenheit. They should get golden brown and a bit crispy.
- To heat ricotta toast, simply warm them in the oven at 350 degrees for about 5 minutes. This works well for the mushroom, bacon, and pepper jelly options. If you want to serve the lemon zest version warm, add the lemon zest once you take the toasts out of the oven.
- These appetizers really taste best the day you make them. However, they will last in the refrigerator for about 3 days. Cover them with plastic wrap or store them in an air-tight container to keep them fresh.
Tools you will need
To make these ricotta toast recipes, you’ll need a blender for making the whipped ricotta. If you’re making the bacon or mushroom versions, you’ll need a skillet to cook the toppings in. Since this is a recipe for toast, a toaster is ideal but you can also toast the bread just as easily in the oven.
Ingredients you will need for Ricotta Toast
- 8-1/2 inch thick slices of a Sourdough Baguette – You can use other sourdough bread such as overnight sourdough bread, or sandwich bread, but the baguette makes lovely rounds that look so elegant! It’s also easy to cut into thin slices.
- 1/2 cup ricotta – You can use whole milk, skim, or fat free; they all will work fine.
- Salt and pepper to taste
Toppings for the Ricotta Toast
- Bacon and Thyme – 1 slice of bacon and fresh thyme
- Mushroom – 1/4 cup raw mushrooms plus cooking oil of your choice (butter, olive oil, coconut oil, bacon grease, etc.)
- Lemon – Juice and zest of 1 lemon with a dash of pepper
- Pepper Jelly – 3 tbsp pepper jelly
How to make Ricotta Toast
If you have a toaster, use it to toast the slices of sourdough baguette. If not, preheat the oven to 425 degrees Fahrenheit. Once the oven is ready, bake the slices of baguette for 5-8 minutes on a baking tray lined with parchment paper or foil. They should be slightly browned and a bit crisp.
Put the ricotta into a blender and blend until smooth, about 30 seconds to 1 minute. Set aside. Once the toasts are cool to the touch, spread each toast with 1 tbsp of the ricotta. Now to the fun part – toppings!
Bacon Thyme – Cook the slice of bacon in a skillet, let it cool, and then crumble into pieces. Sprinkle over the toasts and garnish with fresh thyme.
Mushroom – Cook the raw mushrooms over medium heat in a skillet with butter, olive oil, or bacon grease until they are caramelized (about 5-7 minutes). Remove from the heat. Place on top of the ricotta layer and season with salt and pepper.
Lemon – Zest the outside of the lemon and set aside. Stir the lemon juice in with the ricotta and spread on the toasts. Top with lemon zest and pepper.
Pepper Jelly – Spread 1 tsp of pepper jelly on top of each toast. Season with salt and pepper.
These toasts can be served cold, warm, or at room temperature – whatever you prefer!
Looking for more easy appetizers and snacks?
If so, make sure to head over to the Kitchen Counter for more cooking inspiration. Here are a few other recipes you might like:
- Carrot Hummus
- Tomato Bruschetta
- Zucchini Bites
- Peach Burrata Salad
- Sourdough Discard Crackers
- Sourdough Cheese Crackers
If you make these this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.
Mini Ricotta Toast
These easy Ricotta Toast recipes use sourdough baguettes as the base for a savory appetizer that's sure to please. With toppings like sautéed mushrooms, bacon and thyme, lemon zest, and pepper jelly, there's an option for everyone.
Ingredients
- 8 slices of sourdough baguette
- 1/2 cup ricotta cheese
- Salt + pepper
Toppings
- 1 slice of bacon + fresh thyme
- 1/4 cup raw mushrooms + 1 tbsp cooking oil
- Juice + zest of 1 lemon
- 3 tbsp pepper jelly
Instructions
- If you have a toaster, use it to toast the slices of sourdough baguette. If not, preheat the oven to 425 degrees Fahrenheit. Once the oven is ready, bake the slices of baguette for 5-8 minutes on a baking tray lined with parchment paper or foil. They should be slightly browned and a bit crisp.
- Put the ricotta into a blender and blend until smooth, about 30 seconds to 1 minute. Spread the ricotta on each toast once they have cooled a bit. Now choose your toppings!
Bacon Thyme: Cook the bacon in a skillet, let it cool, and then crumble into pieces.
Lemon: Zest the outside of one lemon and set aside. Mix about 1 tbsp of lemon juice in with the ricotta before you spread it on the toasts. Top with lemon zest and pepper.
Pepper Jelly: Spread 1 tsp pepper jelly on top of the ricotta layer on each toast.
Mushroom: Cook the mushrooms over medium heat in a skillet with cooking oil of your choice until they are caramelized (about 5-7 minutes). Remove from the heat and place a few mushrooms on top of each toast.
Serve warm or cold, whatever you prefer!
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 257Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 6mgSodium 517mgCarbohydrates 44gFiber 2gSugar 11gProtein 9g
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