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 cups fresh basil leaves

  • 1 cup baby spinach (optional)

  • 6 garlic cloves

  • 1.5 cup ricotta cheese

  • 2 tbsp calabrian chili paste

  • 2 spicy green chili

  • 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

  • 2 tbsp grated pecorino romano cheese


  • Make Calabrian Chili Ricotta Dip
  • In the bowl of a food processor, combine basil, spinach, garlic, serrano pepper, calabrian chili paste and salt & pepper to taste. Process until mixed together.
  • Add ricotta cheese, salt & black pepper 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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