Ricotta and Roasted Tomato Crostini

Ricotta and roasted tomato crostini
Grant Cornett
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preparation
10
minutes
cooking
40
minutes
Makes 24

Ingredients

24
thin slices baguette (from 1 small loaf)
4
cups
grape tomatoes
5
tablespoons
olive oil
kosher salt and black pepper
1
cup
ricotta
1
tablespoon
fresh thyme leaves

Directions

  1. Heat oven to 400° F. On a rimmed baking sheet, toss the tomatoes with 3 tablespoons of the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until the tomatoes are beginning to burst, 20 to 25 minutes
  2. Meanwhile, place the baguette slices on a baking sheet and brush both sides of the bread with the remaining 2 tablespoons of oil. Bake until golden brown, 4 to 5 minutes per side.
  3. Dividing evenly, spread the ricotta on the toasted baguette slices, top with the tomato mixture, and sprinkle with the thyme.

 

Kate Merker
December 2010

Nutritional Information

  • Per Serving
  • Calories 75
  • Fat 4 g
  • Sat Fat 1 g
  • Cholesterol 5 mg
  • Sodium 112 mg
  • Protein 3 g
  • Carbohydrate 7 g
  • Sugar 1 g
  • Fiber 1 g
  • Iron 1 mg
  • Calcium 26 mg
What does this mean? See Nutrition 101.

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