Roasted Tomato Ricotta Crostinis

Roasted Tomato Ricotta Crostinis are slow-roasted cherry tomatoes drizzled with olive oil and served on toasted bread with a parmesan ricotta spread. The perfect appetizer for any time of the year.

I am crazy about roasted tomatoes. There is no better way to get the deep fresh flavors from tomatoes. Roasted Tomato Ricotta Crostinis are probably one of the easiest recipes to make for any get-together from a family cookout, to the holidays, to game day – it’s that versatile. And let’s face it, you can get delicious cherry tomatoes at any market all year round.

What’s the difference between Crostini and Bruschetta?

Let’s start with the Crostini. Crostini means little cust or little toast in Italian. Customarily it’s a small round piece of bread that has been brushed with olive oil and toasted. It is perfect for adding toppings.

Bruschetta is also Italian and is usually a slice of toasted bread, rubbed with garlic, drizzled with olive oil and salt and pepper. Many Bruschettas are also topped with a variety of ingredients.

So the bottom line is that it comes down to size…a Crostini is a small round piece of toast while Bruschette is a larger slice of toasted bread.

And you could make these roasted tomatoes and place them on a larger piece of toast that has been rubbed with fresh garlic and call is Bruschetta.

Make it ahead of time!

This recipe is one of my favorite make-ahead recipes. You can toast the bread ahead of time and store it in an airtight container or zip-top bag. You can also roast the tomatoes ahead of time and keep them in an airtight container in the refrigerator for up to three days.

How else can you use these roasted tomatoes?

I am so excited to share other ideas for using these mouth-watering roasted tomatoes.

1. Drizzle them over steak. I actually had some leftover roasted tomatoes (crazy – I know!) in the refrigerator and was looking for a way to up-my-game with grilled steak. I just warmed the tomatoes in the microwave and drizzled them over the grilled steak…and can I tell you…Heavenly!!!
2. Add them to a pasta salad. Cook some cheese tortellini and chill it. Once it’s chilled, spoon in chilled roasted tomatoes and some fresh spinach leaves and you will have the best pasta salad on the block.
3. Spoon warmed roasted tomatoes over broiled white fish or grilled chicken.
4. Use leftover chilled tomatoes as a spread for sandwiches and burgers.
5. Eat them with a spoon as an afternoon snack – YES – they are that good!

If you like this fresh recipe, you’ll also like these fresh recipes:

1. Tortellini Pesto Spinach Salad
2. Melon Ball Proscuitto Salad
3. Bourbon Glazed Salmon Ceasar Salad
4. Honey and Thyme Grilled Apricots
5. Grilled Peach Salad Dressing

Roasted Tomato Ricotta Crostinis

Roasted Tomato Ricotta Crostinis are slow-roasted cherry tomatoes drizzled with olive oil and served on toasted bread with a parmesan ricotta spread. The perfect appetizer for any time of the year.

• Author: krazykitchenmom
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Roasted
• Cuisine: American

Scale 1x2x3x

Ingredients

For the tomatoes:

• 1 pint of cherry tomatoes – I used heirloom cherry tomatoes
• 1–1/2 TBS extra virgin olive oil
• 1 teaspoon salt
• 1 teaspoon pepper

For the Crostinis:

• 1 French baguette loaf
• 2 TBS extra virgin olive oil
• Salt and pepper

For the Ricotta Spread:

• 1/2 cup part-skim ricotta cheese
• 1 TBS dried Italian seasoning
• 3 TBS finely grated parmesan cheese

Instructions

Prepare the Crostinis:

1. Preheat oven to 375°
2. Slice the baguette into thin round pieces.
3. Brush 1 side of the baguette slices with olive oil.
4. Drizzle with salt and pepper.
5. Spread the rounds on a cookie sheet and bake for 10 minutes.

Roast the Tomatoes:

1. If your oven is not already preheated, preheat it at 375°
2. Slice smaller cherries tomatoes in half and larger ones in quarters.
3. Spread the cut tomatoes onto a cookie sheet.
4. Drizzle with the olive oil and salt and pepper.
5. With your hands or a spoon toss the tomatoes to ensure that each one has olive oil.
6. Roast for 35 minutes or until they crack and expel juices.
7. Remove from the oven and let them rest at room temperature.
8. Transfer them to a bowl, making sure you get all of the juices and flavored olive oil that is on the cookie sheet.

For the Ricotta Spread:

1. Add all ingredients to a small bowl and mix together.
2. Chill in the refrigerator until you are ready to assembly or serve the Crostinis.

To Assemble:

1. Spread each Crostini with a small amount of Ricotta Spread and top with a teaspoon of the roasted tomatoes.
2. Option – drizzle with a bit more extra virgin olive oil.

Keywords: appetizers, easy appetizers, holiday appetizers, holiday party food,