These grilled crostini 3 ways is fun appetizer for a crowd or main course for weekends when you just don’t feel like cooking a full meal. Paired with some crisp rosé or sangria and you’re all set!
Whether you call it bruschetta, crostini, tartines, or a good ol’ open-faced sandwich, crusty grilled bread rubbed down with fresh garlic and loaded up with a bunch of fun toppings has been, by far, my most favorite meal of this summer.
I let the idea of these crostini simmer in my head for a couple of weeks while I got my homemade ricotta cheese figured out and threw them together for a late-ish dinner last week.
We both proceeded to stuff our faces with three kinds of these crostini while hovering over the kitchen island – me, still in my workout clothes, I might add.
No knives, forks, or chairs needed for this meal!
The running theme through the three varieties was homemade ricotta and oh so thinly sliced, slightly salty prosciutto. And then the 3 crostini diverged from there.
Ricotta, Prosciutto, Roasted Tomato Grilled Crostini
The first toast version I’m talking about is called ricotta, prosciutto, roasted tomato grilled crostini.
Let me stop right there and blab for a second about how much I loooove roasted tomatoes. I know cranking the oven isn’t the greatest idea in the middle of the summer but there’s just something so incredibly addictive about the rich, deep flavor of roasted tomatoes.
Some of my very favorite roasted tomato dishes to make in the middle of summer are avocado pasta with burst cherry tomatoes, roasted tomato sauce, and these roasted tomato, whipped herb feta, and bacon sandwiches.
OK, so back to these crostini!!
I topped this crostini version with roasted tomatoes, a balsamic reduction that just wept into the ricotta and tomatoes, and some chopped fresh basil. A classic combination for sure!
The balsamic reduction is what makes this toast so completely amazing but if you don’t have time to make it, you can now find it in many grocery stores or on Amazon.
Thyme Ricotta, Prosciutto, Grilled Potatoes Grilled Crostini
The second version I’ve called thyme ricotta, prosciutto, grilled potatoes grilled crostini.
I decided to highlight fresh thyme with this toast by mixing some into the ricotta cheese and sprinkling it on the top to finish the toast off.
This version was SO easy to make too! You’ll slice the potatoes thinly and add a drizzle of oil and sprinkle of salt and pepper before grilling them. And oh man do I LOVE grilled potatoes!!
Then you’ll simply layer the thyme ricotta, prosciutto, and grilled potatoes atop the grilled bread.
Now, I’ve made herbed ricotta bruschetta in the past and they continue to be a big winner in our house. And I suppose that’s where my inspiration for these grilled crostini came from.
But the addition of grilled potatoes and salty prosciutto put this updated crostini version over the top!
Ricotta, Prosciutto, Shallot-Pea Puree Grilled Crostini
The third version I’m calling ricotta, prosciutto, shallot-pea puree grilled crostini.
This grilled toast adds a combination of a a lightly cooked shallot-pea puree to the ricotta and prosciutto. I topped the crostini with a wee bit of fresh mint for a light burst of freshness.
The peas came straight from our garden, fresh picked the morning I made the puree, so they couldn’t be more delicious!
I honestly couldn’t pick a favorite here but we loved each one differently and deeply. Yes, we loved these grilled crostini deeply. Just go with it.
Guys, seriously!! You’ve got an easy and fantastic dinner with an endless possibilities of toppings right here.
It’s nothing fancy (workout clothes will do) but why not throw a party or have a date night in with these grilled crostini anyway? Wouldn’t that be fun?!
You can find all 3 of these recipes below. Each recipe card is separately Pinnable and printable so you can Pin any or all of them for later and you don’t need to print all 3 recipes if you only want 1 or 2 of them! Yay for saving trees! 🙂
Ricotta, Prosciutto, Roasted Tomato Grilled Crostini
Ricotta, prosciutto, roasted tomato grilled crostini take a classic flavor combination of tomatoes, basil, and balsamic vinegar to another level. The tomatoes are roasted and then drizzled with a balsamic reduction glaze after you've set them atop grilled garlic toast, ricotta, and thinly slice prosciutto. These crostini are what dreams are made of!
Ingredients
For the topping:
- 4 medium ripe tomatoes, sliced into ¼-inch pieces
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- ½ cup balsamic vinegar
- Handful of fresh basil, chopped
For serving:
- Crusty bread - ciabatta, French, etc. - thinly sliced
- Canola oil
- 2 clove garlic, peeled and sliced in half lengthwise
- 1 ¼ cups ricotta cheese, store-bought or homemade
- Thinly sliced prosciutto
Instructions
- To make the tomatoes: Preheat the oven to 425° F. Lay the tomato slices on a parchment-lined baking sheet, drizzle with tiny bit of olive oil, and sprinkle with a little salt and pepper.
- Roast until they start to brown and caramelize, about 25 minutes. Set aside to cool or refrigerate for up to 2 days.
- To make the balsamic reduction: Meanwhile, bring the vinegar to a boil in a small saucepan over medium-high heat and cook until reduced down to a few tablespoons, about 5-10 minutes. It should be thickened and syrupy. Watch carefully after 5 minutes - the vinegar can burn easily (trust me). Transfer the vinegar to small bowl and allow it to cool completely before using. Store in an airtight bowl at room temperature for up to 1 week.
- To assemble: With the grill on high, brush both sides of the bread slices with canola oil and grill the bread until nicely browned on each side. Immediately rub the garlic over both sides of the bread and lay the bread out on a serving platter. Top each slice with ricotta and a slice of prosciutto. Add tomatoes and fresh basil and drizzle with the balsamic reduction. Serve immediately.
Notes
Do ahead: All of the ingredients for these ricotta prosciutto and roasted tomato grilled crostini can be prepped in advance:
- Ricotta: up to 5 days ahead
- Roasted tomatoes: up to 2 days ahead
- Balsamic reduction: up to 1 week ahead
Store the ricotta and tomatoes in the fridge and the balsamic at room temperature.
balsamic reduction adapted from Pink Parsley
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Thyme Ricotta, Prosciutto, Grilled Potato Grilled Crostini
Thyme ricotta, prosciutto, grilled potato grilled crostini make a delicious party appetizer or a fun summer meal. The unexpected addition of grilled potatoes atop thyme ricotta cheese and thinly slice prosciutto make this grilled bread utterly unforgettable.
Ingredients
For the topping:
- 1 ½ tbsp fresh thyme, chopped
- 1 ¼ cups ricotta cheese, store-bought or homemade
- 4 small potatoes (any color)
- Canola oil
- Kosher salt and freshly ground black pepper
- Extra chopped thyme for garnish
For serving:
- Crusty bread - ciabatta, French, etc. - thinly sliced
- Canola oil
- 2 clove garlic, peeled and sliced in half lengthwise
- Thinly sliced prosciutto
Instructions
- To make the thyme ricotta: Mix the 1 ½ tablespoons thyme with the ricotta; set aside.
- To make the potatoes: Preheat the grill to high heat. Toss the potato slices with 1 teaspoon canola oil, ½ teaspoon salt and ¼ teaspoon pepper. Lay the slices over the grill grates (or use a grill basket) and cook until they begin to brown, about 10 minutes, flipping once halfway through. Cool slightly before topping the crostini.
- To assemble: With the grill on high, brush both sides of the bread slices with canola oil and grill the bread until nicely browned on each side. Immediately rub the garlic over both sides of the bread and lay the bread out on a serving platter. Top each slice with the thyme ricotta, a slice of prosciutto, grilled potatoes, and some extra thyme. Serve immediately.
Notes
Do ahead: If you choose too, you can make your own ricotta up to 5 days in advance. Add the thyme right before you prepare the toasts so it stays at its freshest.
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As a member of the Amazon Associate affiliate program, I earn a small percentage from your qualifying Amazon purchases when you click the Amazon links on this page. I'm not informed of who purchases what, just of what products are purchased.
Ricotta, Prosciutto, Shallot-Pea Puree Grilled Crostini
Ricotta, prosciutto, shallot-pea puree grilled crostini are an amazing way to take advantage of fresh peas in the spring. The pea puree with fresh mint sprinkled on top are an excellent complement to the salty and savory prosciutto. The whole combination of flavors on this grilled toast just can't be beat!
Ingredients
For the shallot-pea puree:
- 1 tbsp extra virgin olive oil
- ½ tbsp unsalted butter
- 1 cup fresh (shelled) or frozen (thawed) green peas
- 1 medium shallot, finely diced
- 2-3 tbsp low-sodium chicken stock
For serving:
- Crusty bread - ciabatta, French, etc. - thinly sliced
- Canola oil
- 2 clove garlic, peeled and sliced in half lengthwise
- 1 ¼ cups ricotta cheese, store-bought or homemade
- Thinly sliced prosciutto
Instructions
- To make the shallot-pea puree: Heat the oil and butter in a small saute pan over medium heat. Toss in the shallot and cook until softened, about 7-10 minutes. Add the peas and cook, shaking the pan occasionally, until the peas are bright green and they just begin to pop, about 5 minutes.
- Cool the mixture for 5 minutes before transferring to a food processor. With the machine running and the feed tube hole open (it's important to allow the heat to escape), slowly pour the chicken stock in through the feed tube and allow the mixture to puree until almost smooth - it likely won't be completely smooth and that's ok. You should have about 1 cup. Refrigerate to cool the puree completely before using, at least 2 hours or up to 3 days.
- To assemble: With the grill on high, brush both sides of the bread slices with canola oil and grill the bread until nicely browned on each side. Immediately rub the garlic over both sides of the bread and lay the bread out on a serving platter. Top each slice with ricotta, a slice of prosciutto, a couple tablespoons of the shallot-pea puree and a little fresh mint. Serve immediately.
Notes
Do ahead: You can make this a really quick appetizer by making the following ingredients in advance and keeping them in the fridge:
- Ricotta: up to 5 days ahead
- Shallot-pea puree: Up to 3 days in advance
I like the threefer idea. Variety for those of us who love everything. And choices for the picky people.
Oh man. These look so good. I thought they looked great when I saw them on Instagram, but now I’m practically drooling at my screen.
I wasn’t kidding when I said that we stood over the counter and shoveled these crostini into our mouths. They were THAT good.
These are so gorgeous!
Thanks, Francesca!