Ricotta Crostini with Roasted Tomatoes
Delicious ricotta crostini topped with sweet roasted tomatoes, perfect for gatherings and summer evenings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Ricotta Cheese
- 2 cups Cherry Tomatoes, halved
- 2 tablespoons Balsamic Glaze
- 1 French Baguette, sliced
- 2 tablespoons Olive Oil
- Salt and Pepper to taste
- Fresh Basil (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the tomatoes by washing and halving them, then tossing with olive oil, salt, and pepper.
- Roast the tomatoes on a baking sheet for about 20-25 minutes until blistered and caramelized.
- Toast the bread in a skillet with olive oil until golden brown and crispy.
- Assemble the crostini by spreading ricotta on each piece of bread and topping with roasted tomatoes.
- Drizzle with balsamic glaze and garnish with basil if desired.
Notes
Serve fresh for the best taste. You can experiment with toppings like herbs or proteins.
Nutrition
- Serving Size: 2 crostini
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg
Keywords: crostini, appetizers, Italian food, summer recipes