This crostini recipe features a delightful combination of classic Italian flavors, creating a perfect appetizer for any occasion. Toasted slices of baguette form the base, offering a satisfying crunch with every bite. These “little toasts” are then topped with a creamy and luscious ricotta cheese spread, often enhanced with olive oil, salt, and pepper. Some versions suggest whipping the ricotta with fresh basil and lemon zest, making it even lighter and fluffier.
The star topping is a vibrant mix of roasted tomatoes and fresh basil. The tomatoes are roasted in the oven until they become soft, slightly caramelized, and their natural sweetness is intensified. Cherry or grape tomatoes work particularly well for this, and they’re often tossed with olive oil, garlic, and herbs before roasting. Once roasted, the tomatoes are spooned onto the ricotta-topped crostini and garnished with fresh basil leaves, which adds a bright, aromatic touch.
Ingredients
1 loaf baguette, sliced thin
1 cup grape tomatoes
1 cup ricotta cheese
Olive oil
1/2 tsp garlic powder
8 leaves basil, chopped
Fine sea salt and ground black pepper
Method
Preheat oven to 375 degrees.
Line baking sheet with parchment paper.
Place baguette slices in a single layer on baking sheet, you need to bake in batches, drizzle with olive oil, and sprinkle with fine sea salt.
Bake for 10-15 minutes, until golden and crisp.
In a bowl, combine tomatoes, 1 Tbsp olive oil, salt and pepper to taste. You can add thyme, rosemary, or any other spices you prefer.
Bake in the oven for 25 minutes or until they start to shrivel.
In a medium bowl beat the ricotta with 1 Tbsp olive oil, and the garlic powder.
Top each piece of baguette with a smear of ricotta, top with tomatoes, and garnish with the basil.
Serve warm or at room temperature.
