With only a few simple ingredients, Pesto Ricotta Crostini with roasted cherry tomatoes is an irresistibly delicious appetizer everyone will love!

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In a large mixing bowl, slice two pints of cherry tomatoes in half and toss with olive oil, and salt and pepper to taste.

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Spread the sliced cherry tomatoes on a parchment lined baking sheet in a single layer and make sure each tomato is arranged cut side up.

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Roast the tomatoes at 300 degrees Fahrenheit for 2-3 hours until they have shrunk in size and look shriveled. The time will depend on the size of your tomatoes.

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Next, slice a large baguette into 1/4th inch pieces. Place the crostini slices on a large baking sheet and brush the tops with olive oil.

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Broil the crostini slices until golden brown. Once toasted, remove from the oven and immediately rub a garlic clove on the top of each slice.

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Top each piece of toasted crostini with ricotta cheese and spread it out in an even layer.

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Next, top each piece of ricotta crostini with a few of the cooled roasted cherry tomatoes.

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Finally, top each piece of crostini with some delicious basil pesto and serve at room temperature.

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This Pesto Ricotta Crostini recipe is a delicious way to please a crowd. Save this recipe now for a show stopping summer appetizer all season long!

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