Ricotta and Roasted Tomato Crostini
From jo_jo_ba 16 years ago
- 25 minutes to make
- Serves 24
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.
Ingredients
- 7-8 plum tomatoes shopping list
- 2 tbsp olive oil shopping list
- ½ tsp ground black pepper shopping list
- ¼ tsp salt shopping list
- 1-2 baguettes shopping list
- 2 cups ricotta shopping list
- 3 tsp balsamic vinegar shopping list
- 1/3 cup chopped fresh basil shopping list
How to make it
- 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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