Ricotta and Roasted Tomato Crostini

Ricotta and roasted tomato crostini
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Makes 24| Hands-On Time: | Total Time:

Ingredients

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.
By December, 2010

Nutritional Information

  • 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 .

Quick Tip

4 pieces of bruschetta
The crostini can be toasted up to 3 days in advance. Keep at room temperature in an airtight container.

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