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    Home » Appetizers » Pesto Ricotta Crostini with Roasted Cherry Tomatoes

    Published: Oct 6, 2021 · Updated: Mar 25, 2023 by Liz Cipolla · This post may contain affiliate links

    Pesto Ricotta Crostini with Roasted Cherry Tomatoes

    This pesto ricotta crostini with roasted cherry tomatoes is a rustic and delicious appetizer perfect for any summer occasion. This quick and easy recipe uses only a few simple ingredients making it ideal for entertaining or a tasty snack.

    Three pieces of pesto ricotta crostini with roasted cherry tomatoes on a wooden cutting board on a white counter top with fresh basil leaves and fresh cherry tomatoes scattered about.
    Jump to Recipe Print Recipe

    Summer is the season for crostini and bruschetta with cherry tomatoes. There is no better way to use cherry tomatoes than slow roasting them and pairing them with rustic crostini, homemade pesto, and ricotta cheese. This Pesto Ricotta Crostini recipe with Roasted Cherry Tomatoes is my go-to appetizer recipe all summer long. 

    Slow roasted cherry tomatoes in olive oil are out of this world addicting. When the natural sugars in tomatoes are allowed to caramelize, they become sweet little morsels of nature's candy, bursting with incredible flavor. Once you try it, you will see what you have been missing! 

    Ingredients

    A bowl of cherry tomatoes, a long baguette, ricotta cheese, a garlic clove, pesto and olive oil on a white counter top.

    Cherry Tomatoes: We grow cherry tomatoes in pots in our backyard every year. Freshly grown tomatoes have much more flavor than store-bought. However, either works just great. Use a mix of red and yellow cherry tomatoes for more color.

    Ricotta Cheese - Ricotta cheese balances out the acidity of the pesto and tomatoes and has a luscious rich flavor. Whole milk ricotta cheese works best for this recipe. However, skim milk ricotta cheese works as an alternative.

    Pesto - Use either store-bought or homemade pesto for this tomato ricotta pesto recipe. This Homemade Lemon Garlic Basil Pesto is my personal favorite.

    Italian Baguette - Any long rustic loaf of bread will work for this recipe.

    Garlic - After crostini or bruschetta are toasted, rub a raw clove on the warm bread to add a subtle garlic flavor. It may not seem like much, but it adds something extra to this pesto crostini recipe.

    Olive Oil - Extra virgin olive oil is preferred. 

    How to Make Pesto Ricotta Crostini with Roasted Cherry Tomatoes

    1. First, preheat the oven to 300 degrees and line a large baking sheet with parchment paper. Next, slice the cherry tomatoes in half and toss them with olive oil, salt, and pepper to taste in a large mixing bowl.
    2. Spread tomatoes out on the parchment-lined baking sheet and turn each one to ensure the cut side is facing up.
    A picture on the left of a bowl of sliced cherry tomatoes and a picture on the right of sliced cherry tomatoes spread out on a parchment lined baking sheet.
    1. Slow roast the cherry tomatoes for 2-3 hours until they look shriveled. The roasting time will depend on the size of your tomatoes.
    2. Take tomatoes out of the oven to cool and set the oven to broil. Cut the baguette into ¼ inch slices and place on a baking sheet and brush the tops with olive oil. 
    A picture on the left of sliced cherry tomatoes on a large baking sheet that have been roasted and shriveled, and a picture on the right of sliced crostini being brushed with olive oil on a large baking sheet.
    1. Broil for about 2-3 minutes until golden brown (watch carefully to ensure they do not burn!). Once bread slices are golden brown, take them out of the oven and immediately rub a cut garlic clove on the tops while they are still hot.
    2. To assemble, spread each slice of crostini with a layer of ricotta cheese, top with a few roasted tomatoes, then finally a drizzle of pesto.
    Several pieces of toasted crostini on a sheet pan being rubbed with a garlic clove and four pieces of crostini being topped with ricotta cheese and roasted cherry tomatoes.

    Variations

    Vegan Crostini: To make this crostini recipe vegan, omit the cheese and add roasted mushrooms to make a mushroom pesto crostini.

    Tomato Crostini with Whipped Feta - Whipped feta is very popular right now. To prepare, combine feta cheese and either plain greek yogurt, cream cheese, or sour cream in a food processor until smooth. 

    Whipped Ricotta Crostini - To make whipped ricotta, simply place whole milk ricotta cheese in a food processor with salt and pepper to taste and blend until smooth. 

    Bacon Crostini - Bacon makes everything taste better. Sprinkle some crispy bacon on top of your crostini for a flavor explosion.

    Tips for Pesto Ricotta Crostini

    • Make in Advance - The time the cherry tomatoes take to roast will largely depend on their size. As a result, roasting the cherry tomatoes in advance is ideal for entertaining.
    • Color Variety - Use a mix of red, orange, and yellow cherry tomatoes for a rainbow of colors.
    • Watch the oven - When using the broiler to toast bread, it tends to burn very quickly. Make sure to watch your oven carefully during this step to ensure the bread does not burn.
    • Grow Your Tomatoes - For extra flavor, try growing your cherry tomatoes. Here is an excellent article with tips for growing cherry tomatoes in pots.

    FAQ's

    Can I freeze my roasted cherry tomatoes?

    Once roasted, place the cherry tomatoes in an even layer on a parchment-lined baking tray and freeze until solid. Once solid, transfer the cherry tomatoes to an airtight container and freeze them for six months.

    What else can I make with roasted cherry tomatoes? 

    Use them as a topping on pizza, add them to pasta, or blend them to make a roasted cherry tomato salsa. 

    Can I make crostini ahead of time?

    Yes, crostini can be toasted ahead of time, making a great time saver. To prepare, broil the crostini slices until golden brown and allow to cool completely. Once cooled, place in a zip lock bag and store at room temperature for up to two days.

    How do I prevent crostini from becoming soggy? 

    How do I prevent crostini from becoming soggy? Present the crostini toppings in separate bowls and allow your guests to assemble their own when ready to eat. 

    Four pieces of pesto ricotta crostini on a white plate with a small white bowl of slow roasted tomatoes on the same plate and fresh basil leaves scattered about.

    More Related Recipes

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    Burrata Crostini with Kalamata Olive Tapenade

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    17 Easy Pesto Recipes without Pine Nuts

    Four pieces of pesto ricotta crostini on a white plate with a small white bowl of slow roasted tomatoes on the same plate and fresh basil leaves scattered about.

    Pesto Ricotta Crostini with Roasted Cherry Tomatoes

    These pesto, ricotta crostini with roasted cherry tomatoes are a rustic and delicious appetizer perfect for any summer occasion. This quick and easy recipe uses only a few simple ingredients making it ideal for entertaining or a tasty snack.
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 3 hrs
    Total Time 3 hrs 10 mins
    Course Appetizer, Side Dish, Snack
    Cuisine Italian
    Servings 15
    Calories 215 kcal

    Ingredients
      

    • 2 pints Cherry Tomatoes
    • 8 oz Ricotta Cheese Whole Milk
    • 1 Italian Baguette
    • 1 Garlic Clove
    • 4 oz Basil Pesto
    • 3 tablespoon Olive Oil

    Instructions
     

    • Preheat oven to 300 degrees and line a large baking sheet with parchement paper. Wash, dry, and slice cherry tomatoes in half (large ones cut into quarters). Then in a large mixing bowl toss them with olive oil, salt, and pepper to taste.
    • Spread the cherry tomatoes out on the parchment paper lined baking sheet and turn each one to make sure the cut side is facing up.
    • Bake for 2-3 hours until they start to look shriveled, the time will depend on the size of your tomatoes.
    • Take the tomatoes out of the oven to cool and set the oven to broil. Slice the baguette into one fourth inch pieces and brush the top sides with olive oil.
    • Broil for 2-3 minutes until golden brown (watch carefully to ensure they do not burn!). Once bread slices are golden brown take them out of the oven and immediately rub a cut garlic clove on the tops while they are still hot.
    • To assemble, spread each slice of toasted bread with a layer of ricotta cheese, then top with a few tomatoes, then a drizzle of pesto .

    Nutrition

    Serving: 1Pesto Ricotta CrostiniCalories: 215kcalCarbohydrates: 28.8gProtein: 7.2gFat: 7.8gCholesterol: 7mgSodium: 196mgPotassium: 133mgFiber: 0.7gCalcium: 71mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. [email protected] says

      August 17, 2022 at 5:47 pm

      5 stars
      Wow, I'm going to feel so fancy making this! Thank you for sharing it with us on Farmhouse Friday. I'm featuring it this week. Hope you link up again soon. pinned

      Reply
    2. Meagan Trento says

      June 16, 2022 at 6:27 pm

      5 stars
      What a great appetizer! My mouth was watering the entire time I looked at this recipe. I defiantly will be making soon. Thanks for sharing.
      Meagan-Decorative Inspirations

      Reply
    3. Andrea says

      June 10, 2022 at 11:50 pm

      5 stars
      Just give me a plate of this deliciousness and I'm set for the night. No main course needed.

      Reply
    4. Anita says

      June 10, 2022 at 11:42 pm

      5 stars
      These are the perfect summer appetizers. So colorful with the cherry tomatoes, and complement the ricotta perfectly.

      Reply
    5. Angela says

      June 10, 2022 at 9:29 pm

      5 stars
      Love this recipe! The ricotta and tomatoes are the perfect crostini topper. So good, yum!

      Reply
    6. Mairead says

      June 10, 2022 at 9:08 pm

      5 stars
      What a perfect summer lunch! These crostini are also perfect for entertaining. The tomatoes are simply bursting with flavor.

      Reply
    7. Lisa says

      June 10, 2022 at 8:47 pm

      5 stars
      Oh my heavens, these look amazing! They are now on the menu for my party this weekend. Great recipe.

      Reply
    8. Gia says

      April 08, 2022 at 9:58 pm

      5 stars
      These turned out absolutely delicious! Roasting the tomatoes too a long time but holy cow they were soooo good. It was hard not to eat them all straight from the pan!

      Reply

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