Ricotta and Roasted Tomato Crostini

ricotta-crostini
Photo by Grant Cornett
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  • Makes 24
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    Nutritional Information

    Per Serving

    • Calories 75 calories
    • 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

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 minutesMeanwhile, 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.Dividing evenly, spread the ricotta on the toasted baguette slices, top with the tomato mixture, and sprinkle with the thyme. 

Ingredients

  1. Check 24 thin slices baguette (from 1 small loaf)
  2. Check 4 cups grape tomatoes
  3. Check 5 tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 1 cup ricotta
  6. Check 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.