Calabrian Chili Ricotta Crostini

These beautiful crostini layered with Calabrian Chili Ricotta dip and topped with roasted red pepper and grated pecorino cheese. The Calabrian Chili Ricotta dip comes together in the food processor; combines spicy peppers with creamy & smooth ricotta cheese mixed with spinach, basil and garlic. I have served on a toasted French Baguette but can be served with crackers, veggies etc..

It is a fancy addition to your dinner menu but will likely be the easiest item. You can prepare the ricotta dip in advance and assemble the crostini just before serving. It’s a total crowd pleaser so you may want to make extras. Wait to see how I incorporate the same dip in a dinner dish!!

Calabrian Chili Ricotta Crostini

Course: AppetizersCuisine: Italian


Prep time


Cooking time




  • Calabrian Chili Ricotta Dip
  • 2.5 cups tightly packed fresh basil leaves

  • 1 cup baby spinach

  • 4 garlic cloves

  • 1 cup ricotta cheese

  • 2 tbsp Calabrian chile paste

  • 1 Serrano pepper

  • ¼ cup extra virgin olive oil

  • 2 tbsp grated pecorino romano cheese

  • Salt & pepper taste

  • Crostini
  • 1 loaf Baguette, sliced

  • 1/4 cup olive oil

  • 2 garlic cloves, smashed

  • 1/2 cup roasted red pepper, diced small


  • Make Calabrian Chili Ricotta Dip
  • In the bowl of a food processor, combine basil, spinach, olive oil, garlic, serrano pepper, Calabrian chile paste and salt & pepper to taste. Process until mixed together.
  • Add pecorino romano cheese, salt,black pepper, and ricotta cheese process until smooth.
  • Arrange Crostini
  • Preheat oven to 400°.
  • In a small bowl combine olive oil and crushed garlic. Brush oil mixture on both sides of all of the sliced bread.
  • Arrange sliced bread in a single layer on a baking pan. Bake for 5 minutes until toasted.
  • Add a large spoonful of ricotta pesto onto each toasted sliced bread. Top with a spoonful of the diced roasted red pepper. Sprinkle some grated pecorino romano cheese and Serve!!

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