June 26, 2015

In the Kitchen: Ricotta & Roasted Tomato Crostini


What do I make for dinner at the end of a long week? I toast some bread, slather it with cheese and tomatoes, and call it a night. Crostini are normally reserved for parties or appetizers, but I like to let them shine as the main coarse during the summer when vegetables are at their prime. Paired with a simple salad and a glass of wine, and I am a very happy girl. This is a twist on the classic caprese salad. Ricotta has the same creamy texture as mozzarella, but keeps the crostini from falling apart.


Ricotta & Roasted Tomato Crostini

1/2 pint cherry tomatoes, halved
1/2 loaf french bread
2 tablespoons olive oil
1 garlic clove
1/3 cup ricotta cheese
4 basil leaves, chiffonade

Preheat oven to 375 degrees. Place halved cherry tomatoes on a rimmed baking sheet. Toss with 1 tablespoon olive oil and season with salt and pepper. Roast tomatoes for 10 minutes, turning halfway, until tomatoes begin to burst and give off liquid.

Slice french bread on a diagonal and place on a baking sheet. Drizzle remaining olive oil evenly over bread slices. Toast until slightly brown. Once cool enough to handle, slice the garlic clove in half and rub vigorously over the toasted bread. The garlic will melt into the bread giving it a slight garlic taste.

Spoon ricotta cheese and roasted tomatoes over toasted bread. Top with chiffonade basil. Serve immediately.

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