This pesto ricotta crostini with roasted cherry tomatoes is a rustic and delicious appetizer, perfect for any summer occasion. If you're having people over or want to snack on something delicious, you have to try this incredible appetizer!
This Ricotta Pesto Crostini with Roasted Cherry Tomatoes is my go-to appetizer recipe all season long. Just roast some cherry tomatoes until they're sweet and jammy, then spoon them on toasted bread with a smear of creamy ricotta and a drizzle of pesto. Why settle for bland when you can enjoy bold, fresh summer flavors in every bite?
Slow-roasted cherry tomatoes in olive oil are incredibly addictive and delicious. I first discovered this method of roasting tomatoes when I had an abundance of cherry tomatoes from my garden and didn't want them to go to waste. 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'll wonder how you ever lived without it!
If you love ricotta cheese as much as I do, you'll love these 23 Delicious Desserts with Ricotta Cheese and this Ricotta Pesto Pasta.
Ingredients
Cherry Tomatoes: We grow cherry tomatoes in pots in our backyard every year. Freshly grown tomatoes have much more flavor than store-bought tomatoes, but either works great. For more color, use a mix of red and yellow cherry tomatoes. This is one of the best appetizer recipes to use up an abundance of cherry tomatoes from your garden.
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. If you prefer homemade, you can find my personal favorite recipe for homemade lemon garlic basil pesto or try this sun-dried tomato pesto.
Italian Baguette: Any long rustic loaf of bread will work for this recipe.
Garlic: Add a subtle garlic flavor to your crostini or bruschetta by rubbing a raw clove on the warm bread after toasting. It may not seem like much, but just a hint of garlic flavor adds an incredible flavor profile to this pesto crostini recipe.
Olive Oil: Extra virgin olive oil is preferred.
How to Make Pesto Ricotta Crostini with Roasted Cherry Tomatoes
- First, preheat the oven to 300°F 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.
- Spread the cherry tomatoes out on the parchment-lined baking sheet and turn each one to ensure the cut side is facing up.
- Slow-roast the cherry tomatoes for 2-3 hours until they look shriveled. The roasting time will depend on the size of your tomatoes.
- Remove the blistered tomatoes to cool and set the oven to broil. Cut the baguette into ¼ inch slices, place them on a baking sheet, and brush the tops with olive oil.
- Broil for 2-3 minutes until golden brown (watch carefully to ensure they do not burn!). Once baguette slices are golden and crisp, remove them from the oven and immediately rub a cut garlic clove on the tops while they are hot.
- To assemble, spread each of the baguette slices with a thin layer of ricotta, top with a few of the roasted tomatoes, and finally garnish with a drizzle of pesto. Add salt and freshly cracked black pepper to taste and serve.
Variations
Add more veggies: For a bright flavor, add peppery fresh arugula or caramelized onions on top of the ricotta.
Add some crunch: Add toasted pine nuts or chopped walnuts for a delicious texture.
Swap Cheeses: Instead of ricotta, use fresh mozzarella, burrata, or add a few shavings of grated parmesan cheese.
Swap Pesto: If you do not have pesto available, swap it for a drizzle of balsamic vinegar or a squeeze of lemon juice.
Vegan Pesto 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 with Pesto - To make whipped ricotta, place whole milk ricotta cheese in a food processor with salt and pepper to taste and blend until smooth.
Bacon Pesto Crostini - Let's face it, bacon is the ultimate food hack to make any dish taste better! Sprinkle some crispy bacon on your pesto ricotta toast for a flavor explosion.
Tips for Pesto Ricotta Crostini
- Make in Advance - The time the cherry tomatoes are roasted primarily depends 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 the baguette slices, they tend to burn quickly. 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
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.
Use them as a topping on pizza, add them to pasta, or blend them to make a roasted cherry tomato salsa.
Yes, crostini can be toasted beforehand, making them a great time saver. To prepare, broil the crostini slices until golden brown and allow them to cool completely. Once cooled, place them in a zip-lock bag and store them at room temperature for up to two days.
Present the crostini toppings in separate bowls and allow your guests to assemble their own when ready to eat.
Pesto Ricotta Crostini with Roasted Cherry Tomatoes
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
- First, preheat the oven to 300°F 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.
- Spread the cherry tomatoes on the parchment-lined baking sheet and turn each to ensure the cut side faces up.
- Slow-roast the cherry tomatoes for 2-3 hours until they look shriveled. The roasting time will depend on the size of your tomatoes.
- Remove the blistered tomatoes to cool and set the oven to broil. Cut the baguette into ¼ inch slices, place them on a baking sheet, and brush the tops with olive oil.
- Broil for 2-3 minutes until golden brown (watch carefully to ensure they do not burn!). Once baguette slices are golden and crisp, remove them from the oven and immediately rub a cut garlic clove on the tops while they are hot.
- To assemble, spread each of the baguette slices with a thin layer of ricotta, top with a few of the roasted tomatoes, and finally garnish with a drizzle of pesto. Add salt and freshly cracked black pepper to taste and serve.
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You can find it here: 30 Best Memorial Day Recipes
Thank you for sharing your wonderful recipe. Keep up the good work!
Cindy@CountyRoad407 says
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
Meagan Trento says
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
Andrea says
Just give me a plate of this deliciousness and I'm set for the night. No main course needed.
Anita says
These are the perfect summer appetizers. So colorful with the cherry tomatoes, and complement the ricotta perfectly.
Angela says
Love this recipe! The ricotta and tomatoes are the perfect crostini topper. So good, yum!
Mairead says
What a perfect summer lunch! These crostini are also perfect for entertaining. The tomatoes are simply bursting with flavor.
Lisa says
Oh my heavens, these look amazing! They are now on the menu for my party this weekend. Great recipe.
Gia says
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!