Ricotta and plum crostini


  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 Servings
Ricotta and plum crostini

Ricotta-plum crostini recipe
Photo by Roberto Caruso

Chatelaine Triple Tested

These fruity and creamy crostini slices pair perfectly with a side of maple-balsamic arugula salad for a satisfying lunch or light vegetarian dinner.


  • 3/4 cup extra-smooth ricotta

  • 1/8 tsp salt

  • 12 thick slices of baguette, diagonally sliced, 1/4-in. thick (about 1/3 baguette)

  • 1 ripe plum, cut into 12 wedges


  • Position oven rack in upper third of oven. Preheat broiler.

  • Stir ricotta with salt in a medium bowl. Season with pepper. Arrange baguette slices on a baking sheet. Spoon 2 heaping tbsp ricotta mixture on each baguette slice. Broil in upper third of oven until ricotta is warmed through, 2 to 4 min. Top each slice with a plum wedge. Serve with Maple-balsamic arugula salad.

Nutrition (per serving)

Calories 139, Protein 6g, Carbohydrates 15g, Fat 6g, Fibre 1g, Sodium 268mg.

Wine Pairings

Ricotta and plum crostini

RICOTTA-PLUM CROSTINI Pair it with: A crisp, cool white. This bright and refreshing sauvignon blanc from Bordeaux – mostly known for its reds – is a perfect complement to the ricotta and tangy balsamic. Its flavours also mirror the green, peppery arugula. Our pick: 2010 François Lurton Sauvignon Blanc, France, $12.

Side Dish: Maple-balsamic arugula salad

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