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.

Several crostini on a bamboo cutting board.

This post is part of my partnership with Milk Means More.

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.

Closeup of crostini on bamboo cutting board.

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?

Overhead of several crostini arranged on cutting board, with container of fresh cherry tomatoes and sliced 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.

Crostini drizzled with balsamic glaze.

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?

Overhead closeup of single crostini drizzled with balsamic glaze.

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:


Overhead closeup of single crostini with balsamic glaze.

Roasted Tomato and Ricotta Crostini Recipe

Yield: 12-14 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

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.


  • 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


  1. Preheat oven to 300°F.
  2. Line a rimmed baking sheet with foil.
  3. In a small bowl, toss together tomatoes with vinegar, olive oil, sugar, salt and pepper.
  4. Place tomato mixture on the foil lined baking sheet.
  5. 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.
  6. 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.
Nutrition Information:
Yield: 12 Serving Size: 1 crostini
Amount Per Serving: Calories: 155Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 229mgCarbohydrates: 21gFiber: 1gSugar: 6gProtein: 5g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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**Disclosure: I am thrilled to be a dairy ambassador for Milk Means More.  I have been compensated by Milk Means More for my time to develop this recipe and write this post. All opinions are as always, my own. Find out more about why Milk Means More on TwitterFacebookYouTubeInstagram and Pinterest.