Ricotta and Roasted Tomato Crostini
Makes 24| Hands-On Time: | Total Time:
- 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
- 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.
- Dividing evenly, spread the ricotta on the toasted baguette slices, top with the tomato mixture, and sprinkle with the thyme.
- Per ServingServing Size: 1 piece
- Calories 75
- Fat 4g
- Sat Fat 1g
- Cholesterol 5mg
- Sodium 112mg
- Protein 3g
- Carbohydrate 7g
- Sugar 1g
- Fiber 1g
- Iron 1mg
- Calcium 26mg
What does this mean? See Nutrition 101 .
The crostini can be toasted up to 3 days in advance. Keep at room temperature in an airtight container.