Roasted Tomato and Ricotta Crostini

Roasted Tomato and Ricotta Crostini
Roasted Tomato and Ricotta Crostini

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tablespoons extra-virgin olive oil

  • 2

    pints grape tomatoes

  • Coarse salt and ground pepper

  • 2

    cups ricotta cheese

  • Balsamic vinegar

Directions

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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