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Ricotta crostini topped with roasted tomatoes on a wooden serving board

Ricotta Crostini with Roasted Tomatoes

A delightful appetizer featuring creamy ricotta and sweet roasted tomatoes on crispy bread, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Snacks
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 French baguette 1 French baguette (or your favorite bread, like sourdough)
  • 1 cup 1 cup ricotta cheese (feel free to try flavored ricotta for an extra kick)
  • 1 pint 1 pint cherry tomatoes (substitute with other tomatoes if preferred)
  • 2 tablespoons 2 tablespoons olive oil (use infused oils for an extra layer of flavor)
  • to taste Salt and fresh cracked black pepper to taste
  • to garnish Fresh basil leaves for garnish (or swap with parsley for a peppery touch)

Method
 

Roasting Tomatoes
  1. Preheat your oven to 400°F (200°C). In a baking dish, toss the cherry tomatoes with olive oil, salt, and pepper. Roast them for 20-25 minutes until they burst and caramelize, filling the kitchen with an irresistible aroma.
Preparing Bread
  1. While the tomatoes roast, slice the baguette into ½-inch pieces. Arrange the slices on a baking sheet and drizzle them lightly with olive oil. Pop them into the oven for 5-7 minutes until golden and crispy.
Assembling Crostini
  1. Once the tomatoes are roasted and the bread has cooled slightly, spread a generous layer of ricotta cheese on each crostini.
Topping and Serving
  1. Add a spoonful of the roasted tomatoes on top of the ricotta. The warm juices will soak into the bread, enhancing every mouthful.
  2. Finish off with a sprinkle of fresh basil leaves. Serve immediately and enjoy the delightful contrast of creamy and crunchy textures.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep components separate to retain their textures. Reheat tomatoes gently and toast bread fresh for best results.