These easy Whipped Ricotta Crostini with Peppermint and Pomegranate are a lovely, festive bite featuring a silky, garlic-infused ricotta.
The tree is up, lit and decorated. The nutcrackers are thoughtfully displayed. The kissing ball is in the perfect location. And outside, the wreath and lights make the yard look delightful too.
Welcome to the holiday season. Ready to celebrate with friends and family? Excellent. Then you are going to need something delightful to eat, like these lovely, seasonally flavored crostini.
(Pausing here to admit that our wreath fell from the door after a recent storm and I couldn’t find the right hook to hang the kissing ball. So if your holiday display is just short of perfect too, I totally get it. It’s okay. We don’t have to strive for perfection — good is good enough.)
So, about these lovely Whipped Ricotta Crostini with Peppermint and Pomegranate. Sure, they look gourmet. But really, this is a simple process that requires just a little time and patience. Most of the work is done by a food processor and the oven. In other words, if cooking isn’t your forte or if you are short on time, you can make these.
Guests will love them. Every time I make these, I am surprised by how much we all love them even though I already know how good they are. Go figure.
Alright, shall we get started? Here’s the basic process:
Making this appetizer is so easy. You start with making the flavored, whipped ricotta in a food processor. It’s a simple process that renders the ricotta silky and lovely.
Next up is warming the French bread and then slicing it. You can toast the bread in the oven more, if you wish, but you don’t have to.
Finally, you assemble the crostini by dolloping the whipped ricotta on the bread slices and sprinkling them with pomegranate arils and minced fresh mint. All in all, this process should take you about 25 minutes.
These are perfect as part of an appetizer spread too. And yes, those are the Lobster Avocado Puffs I shared recently in the background. You should try those too.
Whipped Ricotta Crostini with Peppermint and Pomegranate
Although mint is often tucked into drinks and used in chocolate confections, this hearty herb is wonderful in savory dishes too. These easy crostini feature a silky, garlic-infused ricotta with savory mint and juicy pomegranate. It’s a lovely combination of flavors and textures that guests will love. Plus it looks pretty festive too!
Ingredients
- 1 cup ricotta cheese
- 1 clove garlic, chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 loaf French bread
- 2 teaspoons fresh mint, finely minced
- 2-4 tablespoons pomegranate arils
Instructions
- In the bowl of a food processor, combine the ricotta, garlic, salt and pepper. Process until smooth and silky — about 3-4 minutes.
- Preheat the oven to 350 degrees Fahrenheit. Place the French bread directly on the rack and heat for 10 minutes.
- Remove from the oven and slice into ¼-inch-thick pieces. If desired, brush with olive oil and return to the oven for about 5 minutes to make crispier.
- Arrange the bread pieces on a serving platter. Top each with a dollop of ricotta, a sprinkle of fresh mint and pomegranate arils.
- Leftover ricotta should be stored in an airtight container and consumed within five days.