Mediterranean Whipped Ricotta & Roasted Sweet Potato Crostini
This makes a great starter when you want something easy but still impressive. The ricotta is light and creamy, the sweet potatoes bring a caramelized sweetness, and the Mediterranean touches pull the whole thing together. It’s simple, colorful and works for holidays, dinner parties or a casual night in.
Total Time: About 45 minutes
Servings: 12 to 16 crostini
Ingredients
For the roasted sweet potatoes:
1 large sweet potato, peeled and cut into small cubes
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon ground cumin
Salt and black pepper, to taste
For the whipped ricotta:
1 cup whole-milk ricotta
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon lemon zest
1 tablespoon lemon juice
Salt and pepper, to taste
For the crostini:
1 baguette, sliced into ½-inch pieces
2 tablespoons olive oil
Toppings (optional but recommended):
Chopped pistachios
Fresh thyme or parsley
Crushed red pepper flakes
Drizzle of honey or balsamic glaze
Instructions
Preheat your oven to 425°F (220°C).
Toss the sweet potato cubes with olive oil, paprika, cumin, salt and pepper. Spread them out on a baking sheet.
Roast the sweet potatoes for 20 to 25 minutes until soft and lightly browned, shaking the pan once halfway through.
While the potatoes roast, add ricotta, olive oil, honey, lemon zest, lemon juice, salt and pepper to a food processor.
Blend until smooth and fluffy, about 20 to 30 seconds. Taste and adjust the seasoning.
Slice the baguette and brush each piece with a little olive oil.
Place the bread on a baking sheet and toast in the oven for 7 to 9 minutes, or until crisp and lightly golden.
Remove everything from the oven and let the crostini cool for a minute so the ricotta spreads easily.
Spread a generous layer of whipped ricotta on each crostini.
Top with roasted sweet potatoes and finish with pistachios, herbs, red pepper flakes or a drizzle of honey.
Tips
Use whole-milk ricotta for the smoothest whipped texture. Low-fat ricotta can turn grainy.
Process briefly; over-blending can make ricotta watery.
Cut sweet potatoes small so they roast quickly and evenly.
Space the potatoes well on the baking tray to help them caramelize instead of steam.
Toast the bread fully so the crostini stay crisp even after the ricotta goes on.
Taste your ricotta mixture before serving. A pinch of salt or squeeze of lemon can bring it to life.
Use a warm honey drizzle for easier pouring.
Add texture with nuts like pistachios, walnuts or almonds.
Serve at room temperature; it brings out the flavors better than serving cold.
Assemble right before serving to avoid soggy bread.
Variations
Herbed Ricotta: Blend in basil, parsley or dill.
Spicy Ricotta: Add a spoon of Calabrian chili paste.
Garlic Ricotta: Blend in one roasted garlic clove for a mellow flavor.
Pomegranate Topping: Add pomegranate seeds for color and fresh crunch.
Feta Ricotta Mix: Swap out one-third of the ricotta for crumbled feta.
Tahini Drizzle: Add a light tahini swirl for a nutty touch.
Balsamic Sweet Potatoes: Toss the potatoes with a little balsamic before roasting.
Za’atar Crostini: Sprinkle the bread with za’atar before toasting.
Herbed Butter Toast: Brush the crostini with a garlic herb butter instead of oil.
Roasted Red Pepper Version: Top with diced roasted red peppers instead of sweet potatoes.
Q&A
Can I make the whipped ricotta ahead?
Yes. It keeps well in the fridge for up to three days. Give it a quick stir before serving.
Can I use sweet potato rounds instead of cubes?
You can, but cubes sit better on crostini and are easier to eat.
What if I don’t have a food processor?
Use a whisk. It won’t be as airy, but still smooth.
Can I use another cheese?
Mascarpone works well. Feta changes the flavor but also tastes great blended.
How do I keep crostini crisp?
Toast them well and don’t add toppings too early.
Can I serve this warm?
The potatoes can be warm, but the ricotta is best at room temp.
What bread works best?
A classic French baguette. Anything too soft won’t hold up.
Can I make this gluten-free?
Yes, use sliced gluten-free baguette or crackers.
How do I store leftovers?
Keep bread, ricotta and potatoes separate. Assemble when eating.
Can I turn this into a full appetizer board?
Yes. Serve the whipped ricotta in a bowl, the roasted potatoes on the side and toasted bread for guests to assemble.
Nutrition
(per crostini, approximate)
Calories: 110
Fat: 5g
Carbs: 14g
Protein: 3g
Fiber: 1g
Sugar: 4g
Conclusion
This crostini balances creamy ricotta, roasted sweetness and a Mediterranean-style finish that feels fresh without being fussy. You get layers of texture in every bite, from the crisp baguette to the soft sweet potatoes and the smooth ricotta underneath. The recipe is flexible enough to suit whatever you have on hand and easy to scale up when feeding a crowd. It also holds its own on a holiday spread, a brunch table or a quiet weeknight. With simple ingredients and a short prep time, it delivers something that tastes thoughtful without asking much from you in the kitchen.