Ricotta Roasted Cherry Tomato Crostini
User Reviews
5
Ricotta Roasted Cherry Tomato Crostini
Description
This recipe features roasting cherry tomatoes tossed in olive oil and kosher salt at high heat until wilted and slightly charred, concentrating their natural sweetness. Meanwhile, ricotta cheese is whipped until smooth for an easy-spread creamy base. Thin baguette slices are brushed with olive oil, toasted to a golden warmth, then rubbed lightly with garlic to impart subtle aroma.
Once cooled, the toasted bread is layered with whipped ricotta and topped with two to three roasted tomatoes per slice. Hand-torn fresh basil adds herbaceous freshness, and a drizzle of extra virgin olive oil and flaky sea salt bring out the flavors on the crostini. This combination creates a balanced bite of crusty bread, creamy cheese, sweet-tart tomatoes, and fragrant herbs.
Ideal as a light appetizer or snack, leftovers of roasted tomatoes keep well for a few days for use in salads or sandwiches, though crostini are best enjoyed fresh to maintain crisp texture.
Ingredients
- 20 ounces cherry tomato or about 2 dry pints
- 1/2 cup extra virgin olive oil divided
- 1/2 teaspoon kosher salt
- 1 1/2 cups ricotta cheese drained overnight
- 16 lices baguette 1/4 inch diagonal slices
- 1 clove garlic
- 10 large basil hand torn, leaves
- 1 teaspoon sea salt for finishing, flaky
Instructions
- Preheat oven to 450f.
- Toss the cherry tomatoes with 2 tablespoons of extra virgin olive oil and kosher salt. Spread the tomatoes on a parchment paper-lined baking sheet and roast for 15-20 minutes or until wilted and charred.
- Meanwhile, whip the ricotta until smooth with a whisk or hand blender.
- Cut a loaf of Italian bread or a baguette into 16 1/4-inch thick diagonal pieces.
- Lay the bread pieces out on a baking sheet and spread a thin layer of olive oil onto each piece. Toast the bread in the oven for 4-5 minutes or until warmed through and golden.
- Remove the bread and rub the garlic clove lightly onto each piece. Let the bread cool for 3-4 minutes then spread a thin layer of the whipped ricotta onto each piece. Top with 2-3 roasted cherry tomatoes per slice of bread and add a couple of pieces of hand-torn basil.
- Drizzle a touch of extra virgin olive oil onto the crostini and sprinkle a few flakes of flaky sea salt. Enjoy!
Notes
- Use no more than three cherry tomatoes per crostini to maintain balance and prevent sogginess.
- Cherry or plum tomatoes work best due to their fleshiness and lower moisture content.
- Save leftover roasted tomatoes separately; crostini are best served fresh to keep bread crisp.
- Whip ricotta cheese for a smooth, spreadable consistency that contrasts nicely with roasted tomatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16crostini
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 4.8g | 2% |
| Protein | 3.3g | 7% |
| Fat | 8.4g | 13% |
| Saturated Fat | 2.1g | 11% |
| Cholesterol | 7mg | 2% |
| Potassium | 117mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 1.2g | 2% |
| Calcium | 73mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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