Ricotta With Roasted Cherry Tomatoes On Crostini Recipes

ROASTED TOMATO, RICOTTA AND BASIL CROSTINI

Roasted Tomato, Ricotta and Basil Crostini image

Provided by Trisha Yearwood

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1/2 loaf baguette
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 cup grape or cherry tomatoes, cut in half
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
1 cup ricotta cheese
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
8 leaves fresh basil, cut into chiffonade

Steps:

For the crostini: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Cut the baguette into thin slices and put them on one of the prepared baking sheets. Brush the bread with olive oil, then sprinkle with salt and pepper to taste. Bake until they are golden brown and crunchy, about 15 minutes.
For the roasted tomatoes: In a medium bowl, mix together the tomatoes, honey, olive oil and red wine vinegar and season with salt and pepper. Put the mixture on the other prepared baking sheet and bake until the tomatoes start to color and shrivel, about 25 minutes.
For the ricotta: In a medium bowl, mix together the ricotta, olive oil and garlic powder until well combined. Season with salt and pepper.
When the crostini are cooled slightly, spread the ricotta cheese mixture over the top of each piece, and then top with the roasted tomatoes, drizzling any extra juices over the top. Garnish with the chiffonade of basil.

RICOTTA WITH ROASTED CHERRY TOMATOES ON CROSTINI

Ricotta with Roasted Cherry Tomatoes on Crostini image

Regular ricotta works well in this recipe, but smoked ricotta is more flavorful.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Number Of Ingredients 6

Ingredients

Extra-virgin olive oil, for drizzling
1 pound fresh or smoked ricotta, drained
1 teaspoon fresh thyme
Coarse salt
Rustic Crostini
Roasted Cherry Tomatoes

Steps:

Drizzle oil over ricotta. Sprinkle with thyme, and season with salt. Spread on crostini. Top with tomatoes.

ROASTED TOMATO AND RICOTTA CROSTINI

Roasted Tomato and Ricotta Crostini image

Spoon this flavorful topping over Simple Crostini or toast from a country-style loaf. Each recipe makes enough for 16 small or 8 large crostini.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Number Of Ingredients 5

Ingredients

3 tablespoons extra-virgin olive oil
2 pints grape tomatoes
Coarse salt and ground pepper
2 cups ricotta cheese
Balsamic vinegar

Steps:

Preheat oven to 300 degrees. On a rimmed baking sheet, drizzle olive oil over tomatoes and season with salt and pepper. Bake until tomatoes are very soft and skins have burst, 1 hour. (Refrigerate roasted tomatoes in an airtight container, up to 3 days.) Divide cheese among crostini and top with roasted tomatoes. To serve, drizzle with oil and vinegar and season with salt and pepper.

Nutrition Facts : Calories 300 g, Fat 21 g, Fiber 8 g, Protein 16 g

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