Whipped Ricotta Toast Crostini with Roasted Tomatoes
User Reviews
5
Whipped Ricotta Toast Crostini with Roasted Tomatoes
Description
This recipe starts by processing ricotta cheese with freshly grated parmesan, salt, and pepper until smooth and creamy, creating a light and spreadable base. Cherry tomatoes are roasted at high heat until their skins blister and they begin to burst, producing a sweet, concentrated flavor with a bit of texture. The toasts of French country bread are crisped in the oven and rubbed with raw garlic to impart subtle aromatic notes.
Assembly involves dolloping the whipped ricotta generously on the warm toast and topping with the roasted tomatoes, finished with fresh thyme leaves, a drizzle of olive oil, and an additional seasoning pinch. Served warm or at room temperature, these crostini offer a blend of creamy, tangy, and herbal flavors with contrasting textures from smooth cheese to crisp bread.
This preparation works well as a light appetizer or simple snack that highlights fresh ingredients and straightforward techniques. The combination of roasted tomatoes and smooth ricotta makes it both vibrant and satisfying without heaviness.
Ingredients
- 1 ¼ cup ricotta cheese
- ⅓ cup Parmesan Cheese freshly grated
- ½ teaspoon black pepper freshly ground
- ½ teaspoon kosher salt
- 12 ounces cherry tomato
- 2 tablespoons extra virgin olive oil
- 6 lices French bread country style
- 3 garlic cloves
- 2 tablespoons thyme stems removed, fresh leaves
Instructions
- Add the ricotta cheese, Parmesan cheese, kosher salt, and freshly ground black pepper to the bowl of a food processor. Process until smooth and set aside.
- Preheat a toaster oven or oven to 425°F. Line a baking sheet with aluminum foil and spread the tomatoes in an even layer on top. Drizzle with the olive oil and season the tomatoes with more salt and pepper. Use your hands to toss to coat. Cook for about 10 minutes or until the skins begin to blister and the tomatoes start to pop. Remove from the baking sheet and set aside.
- Place the sliced bread on the same baking sheet and toast the bread until crisp. Rub the top of each toast with a garlic clove.
- To assemble, add a few dollops of the ricotta cheese to each toast and top evenly with the roasted tomatoes. Sprinkle with fresh thyme leaves. Season with more ground black pepper, a drizzle of olive oil, and kosher salt as needed. Serve warm or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 30mg | 10% |
| Sodium | 333mg | 14% |
| Potassium | 205mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 661IU | 13% |
| Vitamin C | 17mg | 19% |
| Calcium | 191mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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