Ricotta crostini

Ingredients

• 8 slicesstale bread
• 200 gricotta
• 2–3 tbsp (30–45 ml)milk
• 50 ggrated Parmesan
• 4 slicescooked ham
• 1cucumber
• a pinchblack pepper

Instructions

1. 1

   Mix the cheese

   In a bowl, work the ricotta together with the milk and grated Parmesan until combined.

2. 2

   Spread the mixture

   Season the mixture with freshly ground black pepper, then spread the ricotta cream over the toasted crostini.

3. 3

   Add the toppings

   Top each crostino with a slice of cucumber and a slice of cooked ham.

What are ricotta crostini?

Crostini are small pieces of toasted bread served with toppings, a familiar format in Italian appetisers. This version combines creamy ricotta and savoury Parmesan with fresh cucumber and cooked ham.

The contrast between crisp bread, soft cheese and cool toppings makes these a quick, satisfying bite. Stale bread is a practical choice because it toasts well and gives the topping a sturdy base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 17g protein, 42g carbs, 11g fat.

Bread supplies most of the carbohydrates, while ricotta and Parmesan contribute fat and protein; the ham adds further protein and the cucumber adds freshness. Pair a serving with a generous green salad or other vegetables to make the plate more balanced.

Choosing the bread

Stale bread: use slices that are firm rather than soft, so they can hold the spread without becoming soggy. The recipe calls for toasted crostini, so have the bread toasted before you add the topping.

Getting the ricotta cream right

Milk: add it to the ricotta and Parmesan to loosen the mixture. Start with 2 tablespoons and use the third if needed for a spreadable consistency.

Parmesan: its savoury flavour seasons the mild ricotta. Mix the cheeses thoroughly so the topping spreads evenly across the bread.

Balancing the toppings

Cucumber: a slice adds a cool, crisp contrast to the creamy cheese. Cut it thinly so it sits neatly on the crostini.

Cooked ham: place a slice on each piece for a savoury finish. Keep the toppings modest enough that each crostino remains easy to pick up.

Serving them fresh

These crostini take only a few minutes to assemble once the bread is toasted. Spread and garnish them shortly before serving to keep the bread crisp.

Serve them as a starter or snack, or alongside a simple green salad for a light meal. They are easiest to eat soon after assembly.

Recipe notes & tips

• Toast the bread before spreading on the ricotta mixture.
• Add the milk gradually so the cheese mixture stays thick enough to spread.
• Grind the black pepper just before mixing it in for a fresher flavour.
• Slice the cucumber thinly so it sits securely on the topping.
• Assemble the crostini shortly before serving to preserve the bread's crispness.

Variations

• Herb topping: mix chopped parsley or basil into the ricotta cream.
• Tomato finish: replace the cucumber with thin slices of ripe tomato.
• Vegetarian option: leave out the cooked ham and add extra cucumber.
• Garlic note: rub the toasted bread lightly with a cut clove before adding the spread.
• Peppery finish: add a little extra freshly ground black pepper on top.

Common mistakes to avoid

• Using soft bread: it can turn soggy under the topping; choose firm stale slices and toast them.
• Adding too much milk at once: the mixture may become runny; add it gradually.
• Leaving the cucumber thick: it can slide off the crostino; cut thin slices.
• Overloading the bread: too much topping makes the crostini awkward to handle; spread an even layer.
• Assembling too early: the bread can lose its crunch; add the topping close to serving.

How to store

Store leftover ricotta mixture and toppings separately in covered containers in the fridge and use within 2 days. Toasted bread is best kept separate and assembled just before serving; assembled crostini are best eaten straight away.

Frequently asked questions