Roasted Tomatoes on Lemon-Basil Ricotta Crostini

These Roasted Tomatoes on Lemon-Basil Ricotta Crostini are a tantalizing appetizer for summer get-togethers.

Roasted Tomatoes on Lemon-Basil Ricotta Crostini

Makes about 4 cups

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Ingredients Method Notes

Ingredients

  

• 3 pints cherry tomatoes
• 2 shallots thinly sliced
• 3 cloves garlic thinly sliced
• 3 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• Lemon-Basil Ricotta recipe follows
• Easy Crostini recipe follows
• Garnish: fresh basil

Method

 

1. Preheat oven to 325°. Line a rimmed baking sheet with foil.
2. On prepared pan, toss together tomatoes, shallot, garlic, oil, salt, and pepper.
3. Bake until tomatoes are very tender, 45 to 50 minutes. Let cool completely.
4. Spread about 2 tablespoons Lemon-Basil Ricotta onto each Easy Crostini. Top with desired amount of tomato mixture. Garnish with basil, if desired.

Notes

Note: Tomato mixture can be made up to 3 days ahead. Cover and refrigerate until ready to serve.

Lemon-Basil Ricotta

Makes about 2¼ cups

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Ingredients Method

Ingredients

  

• 2 cups whole-milk ricotta cheese
• ½ cup freshly grated Parmesan cheese
• ¼ cup sliced fresh basil
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Method

 

1. In a medium bowl, stir together ricotta, Parmesan, basil, oil, zest, salt, and pepper. Cover and refrigerate for up to 3 days.

Easy Crostini

Makes about 36

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Ingredients Method

Ingredients

  

• 1 French baguette cut into ¼-inch-thick slices
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper

Method

 

1. Preheat oven to 400°.
2. On a large baking sheet, place baguette slices. Brush each slice with oil, and sprinkle with salt and pepper.
3. Bake until bread is toasted and crisp, 10 to 12 minutes. Let cool completely on pan. Store in airtight containers for up to 1 week.

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