|The bright flavored, roasted tomato, creamy ricotta and crunchy |
crostini make a fabulous combination.
The three components can each be made ahead of time, but don't assemble everything until you're ready to serve it.
Roasted Tomato & Ricotta Crostini
Baguette, cut into 1/2" slices
1/2 cup ricotta cheese
Salt & Pepper
Roasted tomatoes or sun-dried tomatoes packed in oil
Preheat the oven to 375.
Place the baguette slices on two baking sheets. Lightly brush the bread with olive oil. Bake until the crostini are pale golden and crisp, around 15 minutes. Let cool completely.
While the crostini is baking, mix the salt, pepper, and thyme (if using) into the ricotta.
Once the crostini is cooled, spread the ricotta mixture onto the slices. Top with roasted tomatoes. Serve immediately.
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