Roasted Tomato Ricotta Crostini
| 1 min read
Serving Amount
Ingredients
2 cup cherry tomatoes
4 tbsp olive oil, divided
1⁄4 cup dry white wine
2 garlic cloves, minced
1 tsp dried oregano
Salt and pepper to taste
1 French baguette, sliced in diagonal pieces no wider than ½-inch
1⁄2 cup ricotta
1⁄4 cup fresh basil leaves, for garnish
Instructions
Step 1
Preheat oven to 425 degrees F.
Step 2
In an oven-safe dish, add cherry tomatoes, 2 tablespoons olive oil, dry white wine, garlic, oregano and salt and pepper to taste. Roast ingredients for about 30 minutes, until cherry tomatoes are bursting and color deepens.
Step 3
While tomatoes are roasting, line a large, rimmed baking sheet with parchment paper. Add sliced baguette and brush with olive oil. Bake for 6-9 minutes, or until golden. Sprinkle lightly with salt and pepper.
Step 4
To serve, spread about 1 tablespoon ricotta on crostini and top with a large spoonful of roasted tomato mixture and garnish with fresh basil.
