Roasted Tomato and Ricotta Crostini


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.


  • 3 tablespoons extra-virgin olive oil

  • 2 pints grape tomatoes

  • Coarse salt and ground pepper

  • 2 cups ricotta cheese

  • Balsamic vinegar


  1. 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.

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