Ricotta and Roasted Tomato Crostini

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

Ingredients

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