Ricotta Crostini with Roasted Tomatoes
A delightful appetizer featuring creamy ricotta and sweet roasted tomatoes on a crispy base.
Ingredients
For the Base
- 1 loaf Crostini or toasted bread Regular toasted bread or baguette slices can be used.
- 2 tablespoons Olive oil
For the Topping
- 1 cup Ricotta cheese Cream cheese or goat cheese can be used as substitutes.
- 2 cups Cherry tomatoes Grape tomatoes can be used if preferred.
- 1 tablespoon Balsamic glaze
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Instructions
Roasting the Tomatoes
- Preheat your oven to 400°F (200°C). Arrange cherry tomatoes on a baking tray, drizzle with olive oil, and season with salt and pepper.
- Roast until they are softened and slightly caramelized, about 20-25 minutes.
Preparing the Ricotta Mixture
- In a bowl, mix the ricotta cheese with a drizzle of olive oil, salt, and pepper to taste until smooth and creamy.
Assembling the Crostini
- Spread a generous layer of the ricotta mixture on each piece of toasted bread.
- Top each crostini with the roasted cherry tomatoes.
- Finish by drizzling a little balsamic glaze on top.
- Serve immediately and enjoy warm or at room temperature.
Notes
For optimal taste, let the ricotta sit at room temperature before spreading. Experiment with herbs like basil or thyme for additional flavor.