Ricotta and Roasted Tomato Crostini

By courtneyepowell

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Ingredients

4 c grape tomatoes
3 T olive oil
1 c ricotta
24 crostini
salt, pepper and thyme to taste

Details

Servings 24

Preparation

Step 1

On a rimmed baking sheet, toss grape tomatoes with olive oil; season with salt and pepper. Roast at 400 until beginning to burst, 20-25 mins. Dividing evenly, spread ricotta on crostini. Top with the tomatoes and sprinkle with thyme.