Ricotta and Roasted Tomato Crostini

By courtneyepowell

Ingredients

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

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.