Roasted Tomato and Ricotta Crostini are a simple and satisfying appetizer that are perfect for entertaining.
Crostini are amazing little bites of crunchy toasts topped with just about anything your heart desires. While Brushetta may get the most attention, and hello yes there’s a reason for that, it’s amazing, this version, let’s call it the second cousin to Brushetta is definitely a taste turner and one that you won’t soon forget.
It’s easy, just about effortless and yes perfect for entertaining. Or keeping for yourself and eating it as your sole lunch, not that I’ve done that or anything ehem.
I’m currently in a race to keep the squirrels away from my cherry tomatoes. I’m stubborn and let’s hope slightly smarter than they are. So far I’m happy to report that I’m winning. I’ve found that if I bring the tomatoes inside once they start to turn the slightest red and place them on my window sill to finish ripening they will leave them alone.
Apparently my squirrels only like the red, ripe ones. I will say they have good taste. Annoying as they may be. I suspect they’ll have their feast when I’m on vacation soon. Sigh.
While it’s not high on my list to heat up my oven in the summer time, I make an exception for roasted tomatoes. Low and slow is an optimal but if you’re slightly impatient (ehem raising hand) then high and quick also will work. This method takes about 20 minutes.
You can make a big batch of these beauties and use them in several dishes. I highly recommend that as you’ll snack on half the tray if you’re anything like me.
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- 1 pint cherry tomatoes
- 1 Tbsp extra virgin olive oil
- ½ tsp kosher salt
- 1 loaf ciabatta bread, sliced into ½" thick slices
- 1 clove garlic
- 15 oz ricotta cheese
- 12 fresh basil leaves
1. Preheat oven to 400 degrees. Place tomatoes onto a rimmed baking sheet lined with parchment. Drizzle with olive oil and sprinkle with salt. Bake for 20 minutes.
2. WHILE tomatoes are roasting, place sliced bread onto a separate baking sheet. Bake for approximately 8-10 minutes OR until golden. Remove from oven and rub with garlic clove.
3. To assemble: spread ricotta onto toast, top with a basil leaf, 2-3 roasted tomatoes, and a drizzle of tomato juice. Continue until all are complete.