Description
For the Crostini:
1 baguette, sliced into ½-inch rounds
2 tbsp olive oil
½ tsp salt
For the Roasted Cherry Tomatoes:
1 ½ cups cherry tomatoes, halved
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano
For the Whipped Ricotta:
1 cup whole-milk ricotta cheese
2 tbsp heavy cream
1 tbsp olive oil
½ tsp salt
½ tsp lemon zest
Garnish:
2 tbsp fresh basil, chopped
1 tbsp balsamic glaze (for drizzling)
Directions:
Prepare the Crostini: Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush with olive oil, and sprinkle with salt. Toast for 8-10
minutes until golden and crisp.
Roast the Cherry Tomatoes: Toss halved cherry tomatoes with olive oil, salt, black pepper, and oregano. Spread on a baking sheet and roast for 15 minutes until
soft and slightly caramelized.
Make the Whipped Ricotta: In a food processor or with a hand mixer, blend ricotta, heavy cream, olive oil, salt, and lemon zest until smooth and fluffy.
Assemble: Spread a generous layer of whipped ricotta on each crostini. Top with roasted cherry tomatoes.
Finish & Serve: Garnish with chopped fresh basil and drizzle with balsamic glaze. Serve immediately and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 210 per serving Servings: 6 servings
