About Creamy Ricotta Trio
This Ricotta Trio begins with a simple, ultra-creamy homemade ricotta that becomes the base for three vibrant, five-minute appetizers. Silky ricotta is layered with mortadella ribbons and bright pesto for an elevated crostino, folded into crisp phyllo cups with chaat-inspired toppings for a punchy, textural bite, spread onto tortilla chips topped with lime-kissed charred corn for a fun, festive tostadilla. Each appetizer showcases the ricotta’s fresh, luxurious texture in Italian, Indian, and Mexican flavors all shining through. Together, they make an effortless, globally inspired trio perfect for entertaining or celebrating any occasion.
Ingredients for Ricotta
8 cups whole milk
1 cup heavy cream (optional, for extra richness)
1/2 teaspoon kosher salt
3 tablespoons lemon juice or distilled white vinegar
Ingredients for Ricotta Mortadella & Pesto Crostini
1 baguette, sliced and toasted
3/4 cup fresh ricotta
4 ounces thinly sliced mortadella, torn into ribbons
1/4 cup pesto (store-bought or homemade)
Cracked black pepper and lemon zest, for garnish
Ingredients for Ricotta Chaat Cups
3/4 cup fresh ricotta
12 mini phyllo shells, baked until crisp
1/4 cup crispy chickpeas (store-bought or homemade)
1/4 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 tablespoons chopped fresh mint and cilantro
2 tablespoons pomegranate seeds
Chaat masala or toasted cumin, to finish
Ingredients for Ricotta & Charred Corn Tostadillas
3/4 cup fresh ricotta
1 cup frozen charred corn, thawed and drained
1 tablespoon olive oil
1/4 teaspoon chili powder or Tajín-style chili-lime seasoning
Zest and juice of 1/2 lime
24 sturdy tortilla chips
Cilantro leaves, for garnish
Preparation
01To make the fresh ricotta, in a large pot, heat the milk, cream, and salt over medium heat until steaming and just beginning to bubble around the edges (about 190 F). Don’t let it boil.
02To curdle the dairy, stir in lemon juice or vinegar. Remove from heat and let stand 5 - 10 minutes, until curds form and separate from the whey.
03Line a fine-mesh sieve with cheesecloth and set over a large bowl to strain the curds. Pour in the curds and let drain 15 - 30 minutes, depending on desired texture.
04Transfer to a bowl, taste for salt, and refrigerate until ready to use. The ricotta can be made up to 3 days in advance. Store covered in the fridge.
05To make the Ricotta Mortadella Pesto Crostinis, use 3/4 cup of ricotta to spread on each toast and top with a fold of mortadella. Drizzle with pesto and finish with lemon zest and pepper.
06To make the Ricotta Chaat Cups, use 3/4 cup of ricotta to spoon into phyllo shells. Top with a mix of crispy chickpeas, cucumber, onion, and herbs. Sprinkle with pomegranate seeds and dust lightly with chaat masala or toasted cumin.
07To make the Ricotta and Charred Corn Tostadillas, in a bowl, toss thawed corn with olive oil, chili powder, lime zest, and juice. Season with salt to taste.
08Use 3/4 cup ricotta to spoon a little ricotta onto each tortilla chip. Top with the corn mixture and a small cilantro leaf.
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