Roasted Tomato Ricotta Crostini
| 1 min read
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
Preheat oven to 425 degrees F.
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.
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.
To serve, spread about 1 tablespoon ricotta on crostini and top with a large spoonful of roasted tomato mixture and garnish with fresh basil.