Description
Savor the perfect harmony of flavors with this Roasted Tomato Crostini with Ricotta recipe—a delectable fusion of garlic-infused roasted tomatoes, creamy basil-infused ricotta, and a touch of balsamic glaze, creating a festive masterpiece that will elevate any holiday feast.
Ingredients
- 5 cloves of garlic (or 1 teaspoon garlic powder)
- 2 tablespoons olive oil (divided)
- 1 pint cherry tomatoes
- 1 teaspoon salt (plus extra for sprinkling)
- Parisian loaf or French baguette (pre-cut or thinly sliced)
- 1 cup ricotta
- 1/3 cup fresh basil, chopped (or 1 teaspoon dried basil)
- 1/4 teaspoon black pepper
- Store bought or home made balsamic glaze
Instructions
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Preheat the oven to 400°F (200°C).
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If using fresh garlic, mince the cloves. Divide the minced garlic into two portions.
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In a small bowl, combine half of the minced garlic with 1 tablespoon of olive oil. Set aside.
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In a 9×13 baking dish, place the cherry tomatoes. Add the remaining half of the minced garlic, 1 tablespoon of olive oil, and a sprinkle of salt. Toss to coat the tomatoes.
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Roast the tomatoes in the preheated oven for 15 to 20 minutes, stirring halfway through. Roast until the tomatoes pop and are softened. Allow them to cool.
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While the tomatoes are cooling, toast the crostinis. Place thinly sliced bread on a lined baking sheet. Brush the slices with the garlic and olive oil mixture. Bake at 350°F (175°C) for 7 to 10 minutes or until the bread is toasted.
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In a blender, combine ricotta, chopped basil, 1/2 teaspoon salt, and black pepper. Blend until well combined and smooth.
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Once the crostinis are cooled, spread the ricotta mixture on top.
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Add the roasted tomatoes on each crostini. Customize based on your preference.
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Optionally, top with sliced fresh basil for a festive touch.
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Drizzle balsamic glaze over the top.
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Serve and enjoy these flavorful and festive Roasted Tomato and Ricotta Crostinis!
- Prep Time: 15
- Cook Time: 20