Whipped Ricotta Truffle Crostini

This Whipped Ricotta with Truffle Crostini is elevated in flavor and texture, but super simple to make. Using a food processor and our Truffle Sauce, you can achieve a restaurant quality appetizer right at home!

Servings: 40 appetizers 


  • 16 oz whole milk ricotta cheese
  • 2 tbsp Parmesan, freshly grated, or grana (optional)
  • 1⁄2 lemon, zested
  • 1 jar The Truffleist Truffle Sauce
  • 1⁄2 tsp salt
  • 1 tsp fresh parsley (or thyme), finely chopped
  • 1 loaf baguette, sliced on a bias


  1. Preheat oven to 300F.

  2. Cut bread into forty 1/4-inch-thick slices; arrange on cookie sheets. Lightly brush one side of each slice with some oil. Bake in oven for 6 minutes. Turn slices over; bake 6 minutes more or until golden brown.

  3. Mix ricotta cheese, parmesan, lemon zest and salt in a small mixing bowl until blended. For a smoother whipped ricotta, use a food processor.

  4. Spread ricotta mixture on oiled side of crostini. Top with a small dollop of Truffle Sauce. Garnish crostini with extra lemon zest.


truffleist items used

Truffle Oil
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