Yummy Cheesey Appetizer

Yummy Cheesey Appetizer

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups quartered cherry tomatoes

  • 3

    tablespoons thinly sliced shallots

  • tablespoons extra-virgin olive oil, divided

  • ½

    tablespoon balsamic vinegar

  • ¾

    cup ricotta cheese

  • ¼

    cup crumbled blue cheese, loosely measured

  • ¼

    cup prepared basil pesto

  • ¾

    teaspoon salt, divided

  • 1

    teaspoon fresh lemon juice

  • 1

    teaspoon grated lemon peel, loosely measured

  • 16

    slices French or artisan type baguette, cut ¼-inch thick on the diagonal

  • 2 to 3

    grinds black peppercorns (using handheld grinder)

  • 3

    tablespoons finely chopped fresh basil leaves

  • ¼

    cup finely shredded fresh Pecorino Romano cheese, loosely measured

Directions

Position an oven rack 5 to 6 inches from the broiler element. Preheat the broiler to high. Line a baking sheet with heavy-duty aluminum foil. In a small bowl gently toss the tomatoes, shallots, 1/2 tablespoon of olive oil and vinegar together. Spread out the mixture on the prepared baking sheet. Set the baking sheet on a rack under the broiler element. Broil until the tomatoes begin to show a few black spots, about 4 minutes with oven door closed. Turn the mixture, using a spatula, and broil 3 minutes longer with the oven door closed. Remove from the oven and transfer the mixture with a slotted spoon to a small bowl; set the bowl aside until needed. Retain the broiler heat on high. While the tomatoes are broiling, combine the ricotta, blue cheese, pesto, 1/2 teaspoon salt, lemon juice and lemon peel in a medium bowl. Arrange the baguette slices on a large baking sheet and brush with the remaining 2 tablespoons of olive oil. Put the baking sheet on the rack under the broiler element and broil until golden, about 1 minute or so per side, watching carefully. Remove from oven. To assemble, season the tomato mixture with remaining 1/4 teaspoon salt and peppercorns, then stir in the basil. Spread some of the ricotta mixture over each crostini. Top with the tomato/onion mixture, then sprinkle with shredded cheese, dividing all the ingredients equally among the slices. Transfer to a serving plate and serve. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.


Nutrition

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