Roasted Tomato Ricotta Crostini

Shanthi Appelo
Shanthi Appelo

| 1 min read

Roasted Tomato Ricotta Crostini
This colorful appetizer is full of flavor and nutrients. The creamy and light ricotta is contrasted with flavor-bursting roasted cherry tomatoes and herbs. This dish comes together in 30 minutes or less and requires no complicated tools or ingredients.
Serving Amount
  • 2 cup cherry tomatoes

  • 4 tbsp olive oil, divided

  • 14 cup dry white wine

  • 2 garlic cloves, minced

  • 1 tsp dried oregano

  • Salt and pepper to taste

  • 1 French baguette, sliced in diagonal pieces no wider than ½-inch

  • 12 cup ricotta

  • 14 cup fresh basil leaves, for garnish

  • Step 1

    Preheat oven to 425 degrees F.

  • Step 2

    In an oven-safe dish, add cherry tomatoes, 2 tablespoons olive oil, dry white wine, garlic, oregano and salt and pepper to taste. Roast ingredients for about 30 minutes, until cherry tomatoes are bursting and color deepens.

  • Step 3

    While tomatoes are roasting, line a large, rimmed baking sheet with parchment paper. Add sliced baguette and brush with olive oil. Bake for 6-9 minutes, or until golden. Sprinkle lightly with salt and pepper.

  • Step 4

    To serve, spread about 1 tablespoon ricotta on crostini and top with a large spoonful of roasted tomato mixture and garnish with fresh basil.

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