Go ahead and put this Roasted Tomato and Ricotta Cheese Crostini recipe into your regular rotation. It’s not only a crowd-pleasing appetizer, but it also makes a killer vegetarian lunch.
I hope you all enjoyed your Christmas. I’d love to hear about how you celebrated! Leave it in the comments or send me an email. Today I’m bringing you this recipe which is perfect for New Year’s Eve celebrations.
It’s also perfect for Mondays. And Tuesdays. And…well, you probably are catching the drift.
This is total Rachel food. A roasted vegetable (basically my favorite thing ever after popcorn), creamy cheese (also a winner in my book), and crunchy bread. WHO DOESN’T LOVE CRUNCHY BREAD?
I had my first taste of this combination at my in-law’s house a couple years ago. I think my mother-in-law used a Martha Stewart recipe (and Google confirms my suspicions). I started from scratch remembering the tastes of the one she made – and I’m pretty dang happy with how they turned out.
I like to drizzle these with balsamic glaze for an extra punch of flavor. That stuff is liquid gold. I have a bottle in my fridge right now and I might just find any excuse to use it on my lunch today. Bonus points for homemade balsamic glaze. Fresh basil is really good, too, but that’s a bit out of season right now.
These crostini are perfect appetizers because they don’t take long at all to put together. Plus it’s one of those recipes that is great hot (just be careful because the tomatoes get SUPER hot), but it’s also tasty as it begins to settle in to room temperature. In my mind, that’s a necessary trait of appetizers unless you’re planning to serve straight from the stove (like the stovetop spinach dip with sun-dried tomatoes) or from a slow cooker, like this spinach artichoke dip.
Also – if you wanted to translate this from irresistible appetizer into a lunch you’ll be looking forward to all day, use a slightly bigger slice of bread. Or you could stick with the smaller pieces, but I’m just trying to make your life easier. One of those with a nice green salad – how delicious does that sound?
Yum. I want it right now. Don’t you?
Looking for more tasty appetizers?
I’m betting that these appetizers would be worthy of your holiday shindigs:
- Hot Caprese Dip
- Broccoli and Bacon Beer Cheese Dip
- Air Fryer Coconut Shrimp — so crispy!
- Bite Size Zucchini Pizzas
- Olive Oil and Rosemary Roasted Almonds
- Bacon Guacamole Appetizer (low carb)
- Hummus Spinach Artichoke Dip
- Spiced Pecans Recipe
- Parmesan Crisps with Sun-dried Tomato and Basil from Milk Means More
- Mozzarella Stuffed Meatballs from Milk Means More
- Cheese Buds from Milk Means More
- 1 pint grape or cherry tomatoes
- 1/4 cup balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup part-skim ricotta cheese
- 1 demi-baguette or half of a baguette, sliced thinly on the diagonal
- Preheat oven to 300°F.
- Line a rimmed baking sheet with foil.
- In a small bowl, toss together tomatoes with vinegar, olive oil, sugar, salt and pepper.
- Place tomato mixture on the foil lined baking sheet.
- Bake for 30 minutes or until tomatoes start to burst, stirring or shaking baking sheet about halfway through cooking. Let cool slightly on sheet tray.
- Toast baguette slices in a toaster or under the broiler of your oven. Top with ricotta and then tomatoes. Drizzle balsamic and olive oil from the sheet pan. Serve immediately.
- Serving size: 1 crostini.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.