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Roasted Tomato and Ricotta Crostini


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  • 3 tablespoons extra-virgin olive oil
  • 2 pints grape tomatoes
  • Coarse salt and ground pepper
  • 2 cups ricotta cheese
  • Balsamic vinegar



Step 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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