Roasted Tomato Ricotta Crostini is the perfect little bite of toasted Italian bread topped with seasoned ricotta cheese and oven roasted cherry tomatoes.
Did you know that Crostini is the Italian word for crouton? However, in context, it can also mean toast point. Roasted Tomato Ricotta Crostini is a savory little bite that bursts with the flavors of ricotta cheese seasoned with olive oil and dried herbs and topped with oven roasted cherry tomatoes. When tomatoes are roasted their natural flavor intensifies creating a deep savory taste.
These are easy to make ahead. Just make the seasoned ricotta cheese a day or two ahead and store it in an air-tight container.
Check out my video on how to cut 12 or more cherry tomatoes at the same time.
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Roasted Tomato Ricotta Crostini
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Roasted Tomato Ricotta Crostini is the perfect little bite of toasted Italian bread topped with seasoned ricotta cheese and oven roasted cherry tomatoes.
Ingredients
- 1 loaf of Italian bread cut into slices
- Fresh basil – cut chiffonade
- Balsamic vinegar
- Extra virgin olive oil
For the Ricotta:
- 1 cup whole milk ricotta cheese
- 3 TBS extra virgin olive oil
- 2 TBS dried Italian seasoning
- 1/2 teaspoon each – salt and pepper
- 1/4 cup finely grated parmesan cheese
For the Tomatoes:
- 1 pint cherry tomatoes (cut in half)
- 1 TBS extra virgin olive oil
- Salt and pepper
Instructions
For the Ricotta
- Place all of the ingredients in a bowl and mix.
For the Tomatoes:
- Preheat oven to 375°.
- Cut the cherry tomatoes in 1/2 (see my easy method of cutting 12 cherry tomatoes at one time).
- Drizzle them with the table spoon of olive oil.
- Toss with salt and pepper.
- Cook for 15-20 minutes.
To Assemble:
- Spread bread slices with ricotta mixture.
- Add a couple of roasted tomatoes.
- Drizzle with balsamic vinegar and olive oil.
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