Whipped Ricotta Crostini with Maple Apples, Walnuts & Thyme
These whipped ricotta crostini are topped with maple-glazed apples, walnuts & fresh thyme for an irresistible Fall appetizer.
I love using season fruit like figs, grapes and apples in my Fall appetizers. And, this one is no exception.
Tender, maple apples are the perfect companion to the crunchy crostini and creamy ricotta. It’s an appetizer bite for any occasion!
Why you’ll love these whipped ricotta crostini
- Fall flavours: The ultimate appetizer of Fall flavours to make during the cooler seasons.
- Bite-sized: An easy and no-fuss appetizer, these whipped ricotta crostini are perfect for a casual get-together or dinner party.
- Make-ahead: You can make all elements of this recipe ahead of time.
Ingredients needed
For the crostini: You will need a baguette sliced into 1/2 inch pieces. Then, brush the baguette slices on both sides before baking until crisp.
For the whipped ricotta: To make a creamy whipped ricotta blend full fat ricotta cheese, a pinch of salt and pepper, lemon zest and olive oil in a food processor. Store in the fridge until ready to use.
For the apples: Sauté crispy honeycrisp apples with butter, ground cinnamon, ground nutmeg, vanilla extract and maple syrup. Sprinkle finely chopped walnuts and fresh thyme leaves to garnish!
Key steps to making this crostini appetizer
Toast the baguette: Toast slices of baguette on a baking sheet in the oven to make crispy crostini.
Whip the ricotta: Whip the ricotta until smooth and creamy. Store in the fridge until ready to use.
Sauté the apples: Make the maple apples by sautéing until fork-tender and seasoning with vanilla extract, ground cinnamon and ground nutmeg. Let the apples cool.
Assemble the crostini: Spread or pipe the ricotta onto the crostini. Top with the maple apples and garnish with walnuts and fresh thyme leaves.
Can I make the whipped ricotta without a food processor?
I’ve tested this recipe with a food processor but you can also use a stand mixer or electric hand mixer with the whisk attachment. Note, you may need to whip the ricotta a minute or two longer compared to using a food processor to make sure you get a smooth texture. It will however turn out just as delicious but it may need a bit more time to become creamy!
Tips & tricks
Type of ricotta: The ricotta cheese you use should be full-fat / whole milk to get the best whipped, luscious, silky ricotta.
Store the whipped ricotta in the fridge: While you wait for the apples to cool to room temperature, store the whipped ricotta in the fridge so the consistency stays firm enough for spreading or piping onto the crostini.
Let the apples cool: It’s important to let the apples cool, at least to room temperature as the hot apples will make the ricotta melt off the crostini.
Variations & substitutions
Honey: If you don’t have maple on hand, honey can work in a pinch!
Add some spice: Elevate these further with a little drizzle of hot honey before serving. The sweet-spicy mix of flavours is so good!
Serve as a dip: Instead of creating individual crostini, make this into a dip like my whipped ricotta and roasted grapes instead! Simply make the whipped ricotta and spread on a plate or in a shallow bowl. Once the apples are cooked and cooled, top the ricotta with the apples and then garnish with the walnuts and fresh thyme leaves. Serve with the crostini for dipping and enjoy!
Nuts: If you have a walnut allergy (or other nut allergy), a good substitute for the walnuts is toasted pepitas (pumpkin seeds) or sunflower seeds.
Sliced apples: Try slicing the apples (instead of dicing) for a different presentation – just like I do in my maple-apple baked brie recipe!
How to store and make-ahead
Make-ahead:
- Make the whipped ricotta ahead of time and store in the fridge for up to 1 day. Keep in the fridge until ready to assemble the appetizer.
- The crostini can be made one day ahead. Let cool completely and then store in an airtight container.
- Make the apples the day of – they can be made 1-2 hours before assembling the crostini. This keeps the flavours the most fresh!
Storage:
- The whipped ricotta can be made one day ahead and stored in an airtight container in the fridge until ready to use.
- Toast the baguette to make the crostini. Let cool completely and then store in an airtight container for 1 day.
- The appetizer is best enjoyed the day it’s made!
FAQs
I’ve tested this recipe with a food processor but you can also use a stand mixer or electric hand mixer with the whisk attachment. Note, you may need to whip the ricotta a minute or two longer compared to using a food processor to make sure you get a smooth texture. It will however turn out just as delicious but it may need a bit more time to become creamy!
A good substitute for Honey Crisp apples are Ambrosia, Fuji or Pink Lady apples.
More whipped ricotta recipes to enjoy from the blog
- Whipped Ricotta with Roasted Grapes & Hazelnuts
- Quick Whipped Ricotta Dip with Hot Honey Appetizer
- Spring Whipped Ricotta Dip with Honey & Pistachios
Whipped Ricotta Crostini with Maple Apples, Walnuts & Thyme
Ingredients
For the crostini
- 20 slices of baguette, ½ inch slices
- extra-virgin olive oil
For the whipped ricotta
- 450 grams full fat ricotta cheese (about 2 cups)
- 1/4 tsp kosher salt
- pinch ground pepper
- 1 tbsp lemon zest (from about 1 large lemon)
- 1 tbsp olive oil
For the toppings
- 2 tbsp butter
- 2 medium honeycrisp apples
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 1/4 cup finely chopped walnuts
- fresh thyme leaves
Instructions
Make the crostini
- Preheat the oven to 375 F and line a baking sheet with parchment paper. Place the slices of baguette on the baking sheet. Brush both sides with olive oil. Bake for 5 minutes, flip and bake for another 5 minutes. Remove the crostini to a serving tray and set aside.
Make the whipped ricotta
- In a food processor or high speed blender add the ricotta, salt, pepper, lemon zest and olive oil. Blend on high speed until smooth and creamy, about 1-2 minutes, scraping down the sides of the food processor as needed. Set aside in the fridge until ready to assemble the crostini.
Make the apples
- Add 2 tablespoons of butter to a medium-sized pan over medium heat. When the butter is melted, add the diced apple, ground cinnamon and ground nutmeg and stir to combine. Cook the apples over medium heat, stirring often, until fork tender and softened, about 8-10 minutes. *If you notice the apples starting to brown too much, turn to medium-low heat*Once the apples are softened, add the vanilla extract and maple syrup to the pan and cook for 2 more minutes, stirring a few times. Remove the pan from the heat and spoon the apples into a bowl to cool.
Assemble the crostini
- Once the apples are fully cooled, assemble the crostini. Spread the whipped ricotta (or you can pipe the ricotta onto the crostini for a fancier presentation) onto the crostini, dividing evenly between the slices. Spoon the cooled maple apples onto the ricotta layer and then garnish with walnuts and fresh thyme leaves.
Notes
- Make sure to use full fat (whole milk) ricotta for the best whipped ricotta texture.
- A good substitute for Honey Crisp apples are Ambrosia, Fuji or Pink Lady apples.
- Make the whipped ricotta ahead of time and store in the fridge for up to 1 day. Keep in the fridge until ready to assemble the appetizer.
