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Roasted Tomato Ricotta Crostini

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. 


  1. 1 loaf of Italian bread cut into slices
  2. Fresh basil – cut  chiffonade
  3. Balsamic vinegar
  4. 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


For the Ricotta

  1. Place all of the ingredients in a bowl and mix.

For the Tomatoes:

  1. Preheat oven to 375°.
  2. Cut the cherry tomatoes in 1/2 (see my easy method of cutting 12 cherry tomatoes at one time).
  3. Drizzle them with the table spoon of olive oil.
  4. Toss with salt and pepper.
  5. Cook for 15-20 minutes.

To Assemble:

  1. Spread bread slices with ricotta mixture.
  2. Add a couple of roasted tomatoes.
  3. Drizzle with balsamic vinegar and olive oil.