Sweet Roasted Garlic and Balsamic Ricotta Crostini

This elegant crostini features the sweet, caramelized flavor of slow-roasted garlic spread over a bed of light and tangy whipped ricotta cheese. A drizzle of aged balsamic glaze adds a necessary counterpoint of acidity and sweetness, creating a perfectly balanced appetizer. The crunchy baguette provides a satisfying textural contrast to the creamy topping, making it a perfect celebration of National Garlic Day.

Cheese & Dairy

Ingredients

baguette, sliced into 1/2-inch thick pieces
heads of garlic
tablespoons olive oil, plus more for drizzling
cup whole milk ricotta cheese
tablespoon fresh chives, finely chopped
1/4 teaspoon sea salt
Freshly ground black pepper to taste
tablespoons balsamic glaze (or reduction)

Method

Roast the Garlic: Preheat oven to 400°F (200°C). Slice the top off the garlic heads, drizzle with 1 tablespoon of olive oil, wrap tightly in foil, and roast for 30 minutes
minutes until cloves are soft and golden. Let cool, then squeeze the roasted garlic pulp into a small bowl.
Prepare the Crostini: While the garlic roasts, brush the baguette slices with the remaining olive oil and toast in the oven for 8 minutes
minutes until golden and crisp.
Whip the Ricotta: In a medium bowl, combine the ricotta cheese, chopped chives, sea salt, and a pinch of black pepper. Use a whisk or a hand mixer to whip the mixture until light and fluffy.
Assemble: Spread a generous layer of the whipped ricotta mixture onto each toasted crostini. Top the ricotta with a small dollop of the sweet roasted garlic pulp.
Finish: Drizzle each crostini with balsamic glaze and serve immediately.

Chef's Tip & Pairing

For a perfect wine pairing, choose a crisp, high-acid white wine like a Sauvignon Blanc or a dry Rosé, as their brightness will cut through the richness of the ricotta and complement the sweetness of the roasted garlic.

From the Tini Crostini Collection