Description

These Ricotta Crostini with Roasted Tomatoes are the perfect elegant appetizer that comes together with just a handful of simple ingredients!

Ingredients

For the Roasted Tomatoes:

10 oz cherry tomatoes
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 clove garlic, crushed
1 teaspoon balsamic vinegar
½ teaspoon Italian seasoning

For the Ricotta Mixture:

¾ cup ricotta cheese (I love whole milk ricotta for extra creaminess!)
½ teaspoon dried basil
Salt & pepper, to taste

For Assembly:

Fresh crusty bread (French bread or baguette work beautifully)
Fresh basil leaves, for garnish

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Instructions

Step 1: Get Those Tomatoes Roasting

Set your oven to 300°F and line a baking sheet with parchment. Dump those tomatoes in a bowl with olive oil and smashed garlic, give them a good toss until they’re shiny, then spread them out. Into the oven for a full hour – I know it seems long, but this is where patience pays off big time.

Step 2: Mix Your Ricotta

While tomatoes are doing their thing, stir together ricotta, Italian seasoning, and basil. Season with salt and pepper. Taste it – if it needs more basil, add more basil. This isn’t rocket science.

Step 3: Toast That Bread

About ten minutes before tomatoes are done, slice your bread thick (like half an inch) and toast it however you want. I grill mine for those cute lines, but my mom just uses the toaster and it works perfectly fine.

Step 4: Put It All Together

Let tomatoes cool for maybe five minutes – you want them warm but not lava-hot. Spread ricotta on each bread slice, then spoon those beautiful roasted tomatoes and all their juices right on top.

Step 5: Make It Pretty

Tear up some fresh basil, sprinkle it on top, add salt and pepper, and drizzle with olive oil if you’re feeling fancy. Serve right away while the bread’s still crispy.

Notes

Don’t rush the tomatoes – that slow 300°F roast is what turns them from regular tomatoes into something special. Trust me, I tried shortcuts and they don’t work. Those pan juices are liquid gold, so spoon every drop onto your crostini. Take your ricotta out thirty minutes before you need it because cold ricotta spreads like concrete.

If your tomatoes look dry after roasting, hit them with a tiny bit more olive oil and balsamic. Always use parchment paper – learned that lesson when I spent twenty minutes scraping tomato bits off a baking sheet. Want extra flavor? Toss the tomatoes with balsamic during the last fifteen minutes of cooking.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Appetizer
Method: Roasting
Cuisine: Italian-inspired