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.
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.
Nutrition
Serving: 1Pesto Ricotta CrostiniCalories: 215kcalCarbohydrates: 28.8gProtein: 7.2gFat: 7.8gCholesterol: 7mgSodium: 196mgPotassium: 133mgFiber: 0.7gCalcium: 71mg
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