Tuesday, March 13, 2012

Roasted Tomato & Ricotta Crostini

The bright flavored, roasted tomato, creamy ricotta and crunchy
crostini make a fabulous combination.
When I was writing about the oven roasted tomatoes, I came up with this idea for an appetizer.  I'm happy to report that it turned out beautifully.  The  moist tomato drips just enough of it's packing oil onto the ricotta which gets a slight bite from the pepper.  The crunchy baguette gives a nice contrast to the soft toppings.

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
Original Recipe

Baguette, cut into 1/2" slices
1/2 cup ricotta cheese
Salt & Pepper
Thyme (optional)
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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  1. Oh my gosh, my stomach is growling. That looks DELISH! Good seeing you last night. :)

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