Roasted Cherry Tomato & Ricotta Crostini

Roasted Cherry Tomato & Ricotta Crostini

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pint cherry tomatoes

  • 1

    Tbsp extra virgin olive oil

  • ½

    tsp kosher salt

  • 1

    loaf ciabatta bread, sliced into ½" thick slices

  • 1

    clove garlic

  • 15

    oz ricotta cheese

  • 12

    fresh basil leaves


Preheat oven to 400 degrees. Place tomatoes onto a rimmed baking sheet lined with parchment. Drizzle with olive oil and sprinkle with salt. Bake for 20 minutes. WHILE tomatoes are roasting, place sliced bread onto a separate baking sheet. Bake for approximately 8-10 minutes OR until golden. Remove from oven and rub with garlic clove. To assemble: spread ricotta onto toast, top with a basil leaf, 2-3 roasted tomatoes, and a drizzle of tomato juice. Continue until all are complete.


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