Roasted Tomato and Ricotta Crostini
- 3 tablespoons extra-virgin olive oil
- 2 pints grape tomatoes
- Coarse salt and ground pepper
- 2 cups ricotta cheese
- Balsamic vinegar
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.