Recipe

Ricotta And Roasted Tomato Crostini Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 1 year, 11 months ago Adapted from the PC Insiders Report Winter 2007: Making little toasts for crostini under the broiler is a bit fiddly, but this wire-rack oven method reduces the chances of burnt toast. Ricotta is a delicious and unusual topping. Prep:15m Cook:25m Servings:24	Jo_jo_ba
	cheese tomatoes bread salt pepper sweet savoury creamy ricotta baguette crostini bruschetta

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Ingredients

7-8 plum tomatoes

2 tbsp olive oil

½ tsp ground black pepper

¼ tsp salt

1-2 baguettes

2 cups ricotta

3 tsp balsamic vinegar

1/3 cup chopped fresh basil

Directions

Preheat oven to 400°F. Line baking sheets with parchment paper, or lightly grease.

Slice tomatoes crosswise into ¼” rounds.

In bowl, toss together tomatoes, oil, pepper and salt.

Place in single layer on prepared baking sheets. Bake in centre of oven for 15 minutes. Set aside.

Turn oven to BROIL.

Cut baguettes into ½” slices, cutting at an angle.

Place on a wire rack set over a baking sheet. Broil 6-7 minutes, flipping slices ½ way through.

Spread each toast with some ricotta. Top with a tomato slice, a drizzle of vinegar, and a pinch of basil.

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Comments

jo_jo_ba 1 year, 11 months ago said:
Amount Per Serving
Calories: 130.6
Total Fat: 4.7 g
Cholesterol: 10.5 mg
Sodium: 197.3 mg
Total Carbs: 16.9 g
Dietary Fiber: 1.1 g
Protein: 5.1 g

flavorsofitaly 1 year, 11 months ago said:
Sounds great! I love the idea of a little vinegar, for that extra zing! I'll be trying these very soon. :-)