Herbed Ricotta and Tomato Crostini

Right now I need easy food. Really, really easy food. You see we recently packed up a lot of the kitchen. We’re operating on an “essentials only” basis right now. And I don’t have a lot of time to cook. But I don’t want to give up eating well either!

ricotta and tomato crostini

Enter these Herbed Ricotta and Tomato Crostini. They take less than 10 minutes to make. Probably more along the lines of 5 minutes.

And the word “Crostini” sounds a lot fancier than what the meal really is, except that it actually tastes special and looks rather pretty. Proof you can eat delicious food without spending the whole afternoon preparing it!

Ricotta cheese plus fresh tomatoes plus whole grain bread and a sprinkling of parmesan – I’d say that’s actually a pretty healthy lunch or late afternoon snack. We’ve even served these delicious little crostini with a plate of fruit and called it dinner.

I have a feeling we’ll be eating a lot of crostini in the next three weeks.

Aside from the whole we’re moving, our kitchen is packed up, and we have no time to cook a real dinner conundrum, recipes like this Herbed Ricotta and Tomato Crostini are always welcome in my home when the hottest summer months roll around.

By late summer it’s really too hot to stand over an equally hot grill to cook outdoors and it’s so hot I don’t want to turn the oven or stove on either. Make sure to keep this easy no-cook recipe in your back pocket when those hotter than hot summer days come your way!

We tend to eat a lot of meals that really consist of appetizers in the summer and I often look forward to the simplicity of these dishes.

Tasty Appetizers for Fast, Simple Meals

What are your favorite appetizer for dinner recipes?

Herbed Ricotta and Tomato Crostini

Yield: serves 4 - 6

Total Time:10 minutes (or less!)


1 cup of Whole Milk Ricotta Cheese
Fresh Basil, minced
Fresh Parsley, minced
1 - 2 drops pure lemon essential oil or 1/2 teaspoon lemon juice
1 1/2 - 2 cups Grape Tomatoes, sliced in half
1 1/2 teaspoons olive oil
Salt and Pepper, to taste
1/2 teaspoon white balsamic vinegar
Fresh Parmesan Cheese, grated
1 loaf Whole Grain Artisan Bread, sliced


In a medium bowl, combine the ricotta cheese, fresh basil, fresh parsley, lemon oil or lemon juice. Stir until well mixed. Set aside.

In a small bowl, combine the grape tomatoes, olive oil, balsamic vinegar and salt and/or pepper to taste. Set aside.

Meanwhile, toast the whole grain bread. After toasting, spread the tops with the ricotta mixture and spoon the tomato mixture on top. Sprinkle each slice with freshly grated parmesan cheese. Enjoy immediately!


I like La Brea Bakery's Whole Grain Loaf for this recipe.

You can use regular balsamic vinegar, but I liked the white because it didn't stain the Ricotta Cheese. I found white balsamic vinegar at Trader Joe's.

Ricotta mixture keeps in the refrigerator for about 2 - 3 days.