Description
Roasted Tomato Ricotta Crostini is the perfect little bite of toasted Italian bread topped with seasoned ricotta cheese and oven roasted cherry tomatoes.
Ingredients
Scale
- 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.