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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
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Course: Appetizer, Side Dish, Snack
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 15
Calories: 215kcal

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 Crostini | Calories: 215kcal | Carbohydrates: 28.8g | Protein: 7.2g | Fat: 7.8g | Cholesterol: 7mg | Sodium: 196mg | Potassium: 133mg | Fiber: 0.7g | Calcium: 71mg