Crostini with Roasted Strawberry Tomatoes and Ricotta



Crostini with Roasted Strawberry Tomatoes and Ricotta

Crostini are the perfect go-to appetizer. You can prepare all of the ingredients before hand and assemble right before the guests arrive. Rich roasted strawberry tomatoes tossed in balsamic vinegar are perfectly sweet against creamy ricotta.
Course Appetizer
Cuisine Light & Fresh
Servings 12 crostini


  • 12 slices baguette
  • 12 Houwelings Strawberry Tomatoes on the Vine
  • 2 teaspoons balsamic vinegar
  • 6 tablespoons ricotta
  • 2-3 leaves basil fresh
  • salt and pepper to taste
  • olive oil


  • Preheat the oven to 400F. Toss the strawberry tomatoes with 2 teaspoons of olive oil and season with salt and pepper. Place in an oven proof dish and roast for 15-20 minutes or until the tomatoes just begin to burst. Remove from the oven, stir with the balsamic vinegar and set aside while preparing the remaining ingredients.
  • Brush both sides of the baguette with olive oil and place on a tray. Bake the crostini until golden, about 10-12 minutes.
  • Chiffonade the basil: Stack and roll up the leaves the slice thinly.
  • Assemble the crostini: Spread half a tablespoon of ricotta on each toast, top with a tomato, sprinkle with basil and finish with a sprinkle of salt and freshly ground pepper. Enjoy immediately.
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