Tomato and Ricotta Crostini

By Maverick19

This recipe is courtesy of Lydia Bastianich

Ingredients

• 6 Tbsp EVOO
• 6 large thick slices of Italian style whole-wheat bread
• 4 medium ripe tomatoes diced (about 2 cups)
• 1/2 cup pitted green olives, sliced
• 1/4 cup loosely packed fresh basil leaves, coarsely shredded
• 1/2 tsp kosher salt
• 1 cup drained fresh ricotta

Preparation

Step 1

Preheat oven to 375 degrees F.

Brush the bread with 3 Tbsp olive oil, and place on a rimmed baking sheet. In a medium bowl, toss together the tomatoes, olives, basil and salt. Drizzle with the remaining 3 Tbsp olive oil and toss.

Mound the tomato mixture evenly on each of the bread slices on the baking sheet, and top each with ricotta. Bake until the bread is toasted and the topping is warmed through, about 10-15 minutes. Serve hot.