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Ricotta Crostini with Roasted Tomatoes
Sophia Ramirez

Ricotta Crostini with Roasted Tomatoes

Elevate your appetizer game with this sophisticated yet incredibly simple Ricotta Crostini. This dish balances the creamy, cooling properties of fresh ricotta with the sweet, umami explosion of vine-ripened tomatoes roasted until they burst. It is a perfect bridge between wholesome ingredients and gourmet satisfaction, ideal for dinner parties or a quick, elegant lunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 pint cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1 tablespoon fresh thyme, divided
  • 1 cup whole-milk ricotta cheese
  • 2 tablespoons grated Parmesan cheese
  • Fresh cracked black pepper to taste
  • 1 loaf country French bread, sliced
  • 1 garlic clove, peeled

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Arrange cherry tomatoes on a parchment-lined baking sheet.
  3. Drizzle with olive oil, season with salt and half of the fresh thyme.
  4. Roast for 15-20 minutes until tomatoes blister and release juices.
  5. In a bowl, whip the ricotta, Parmesan, and black pepper until smooth.
  6. Toast bread slices until golden brown.
  7. Rub each toasted slice with the peeled garlic clove.
  8. Spread a layer of whipped ricotta on each slice.
  9. Top with roasted tomatoes and drizzle with pan juices.
  10. Garnish with remaining thyme.

Notes

Use whole-milk ricotta for the best texture and flavor. To make this keto-friendly, substitute the French bread with almond flour bread or flaxseed crackers. Store leftover roasted tomatoes in the refrigerator for up to 3 days.