Everyone loves this roasted tomato and ricotta crostini recipe! It's not only a crowd-pleasing appetizer but it also makes an amazing vegetarian lunch.
1demi-baguette or half of a baguette, sliced thinly on the diagonal(see note)
Instructions
Preheat oven to 300°F. Line a rimmed baking sheet with foil for easy clean up.
In a small bowl, toss tomatoes with vinegar, olive oil, brown sugar, salt and pepper. Place tomato mixture on the foil lined baking sheet.
Bake tomatoes for 30 minutes or until tomatoes start to burst, stirring or shaking baking sheet about halfway through cooking. Let cool slightly on pan.
Toast baguette slices in a toaster or under the broiler of your oven.
Top each toasted bread slice with ricotta and then tomatoes. Drizzle each appetizer with balsamic and olive oil from the sheet pan (see notes). Serve immediately.
Notes
Learn how to make crostini bread toasts. There are a few different ways so you can choose your favorite method.
If you prefer, buy Italian bread toasts, bagel thins, or a similar product instead of making your own.
A drizzle of balsamic glaze enhances the flavor. If fresh basil is in season, garnish each appetizer with a small basil leaf.