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Ricotta and Roasted Tomato Crostini

These ricotta and roasted tomato crostini taste rich and bright at the same time and best of all, they can be prepared almost entirely in advance.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American, Italian

Ingredients
  

  • 1 French baguette sliced thin and lightly toasted
  • 1 quart cherry tomatoes halved
  • Olive oil
  • Salt and pepper
  • Ricotta cheese
  • Fresh basil leaves
  • Balsamic glaze

Instructions
 

  • Slice the tomatoes in half and place on a lined sheetpan.
  • Drizzle with olive oil and season liberally with salt and pepper.
  • Roast at 350° for about 35 minutes. Let cool and set aside.
  • Build your crostini by layering ricotta, roasted tomatoes, fresh basil, and balsamic glaze over a toasted baguette slice.

Notes

Make-Ahead Tips and Storage

Roast the tomatoes up to three days in advance and store them in the refrigerator. Toast the baguette slices a few hours before serving and keep them in an airtight container at room temperature.
Assemble the crostini just before serving to keep the bread crisp and the toppings fresh.
Keyword appetizers, party food, tomato recipe