Roasted Tomatoes and Ricotta Crostini
Guys, It’s so HOT!
Day in, day out.
Hotter than I can ever remember a summer being, right?!!!
That’s when light little dishes I’d normally tout as appetizers become exceedingly popular as the main course, like these light and summery Roasted Tomatoes and Ricotta Crostini. Take it from me, they’re just about all you can handle right now!
Think light crunchy little toasts topped with lemon-scented ricotta cheese and garlicky sweet and juicy roasted tomatoes. Easy to eat and easy to make. Major YUM!!
Plus, everything can be prepped early in the day and then just assembled right before you sit down to eat. Toss together a cool green salad and dinner is done!
Won’t weigh you down and will definitely leave room for that mandatory frozen treat for dessert!! Stay cool, my friends!
Roasted Tomatoes and Ricotta Crostini
Makes about 2 dozen toasts
Prep Time for the tomatoes: About 20-30 minutes; Prep Time for ricotta: 5 minutes; Prep Time for crostini: 10 minutes; Assembly time: 15 minutes
Ingredients
For the tomatoes
About 1 pound cherry or grape tomatoes, cut in half lengthwise (I generally use closer to 20 ounces since that’s what 2 grape tomato containers come out to be)
¼ cup extra-virgin olive oil
2 garlic cloves, very thinly sliced
Kosher salt and black pepper
For the ricotta
1 ¼ cups ricotta cheese
Zest of ½ a lemon
Kosher salt and black pepper
For the crostini
1 large crusty baguette, cut on the diagonal using a serrated knife into ½-inch thick slices
A few tablespoons extra-virgin olive oil
Flaky sea salt or kosher salt
Black pepper
The Recipe
1. To make the roasted tomatoes: Preheat oven to 375ºF. Place the tomatoes in a large glass baking dish, cut-side down. Tuck the garlic slices in between the tomatoes and drizzle the whole thing with the olive oil. Sprinkle on a pinch or two of salt and pepper and bake for 20-30 minutes, until the tomatoes are very soft and starting to fall apart a bit. Let cool to room temperature. You can make these earlier in the day and let them sit out or a day ahead and keep them covered and chilled in the fridge but bring to room temperature before you use them.
2. To make the ricotta: Stir the ricotta and lemon zest together in a small bowl. Season to taste with salt and pepper.
3. To make the crostini: Preheat oven to 425ºF. Place the cut slices of baguette on a large rimmed baking sheet and lightly brush both sides with the olive oil. Season with a bit of salt and pepper and spread the slices into an even layer. Bake for 5 minutes and then turn the slices over. Bake for another 3-5 minutes, until slices are golden and crispy, though these will definitely crisp up more as they cool. Transfer to a wire rack to cool completely. You could also make these at least one day ahead and store in an airtight container at room temperature.
4. To assemble the crostini: Spoon some ricotta onto each toast and top with a couple of the roasted tomatoes and some of the tomato juices as well. Serve immediately.
Enjoy!
