Ricotta and Herb Crostini with Cherry Tomatoes
Toasted baguette slices topped with creamy whipped ricotta, fresh herbs, and juicy roasted cherry tomatoes. A light and elegant appetizer that’s bursting with summer flavor.
Equipment
- baking sheets
- mixing bowl
- pastry brush
- spoon or spatula
- oven mitts
Ingredients
- 1 baguette, sliced into 1/2-inch rounds
- 2 tbsp olive oil, divided
- 1 cup cherry tomatoes, halved
- 1 cup ricotta cheese
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon zest
- 1 tsp honey (optional)
- to taste salt and black pepper
- optional balsamic glaze, for drizzling
Instructions
- Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet and brush lightly with olive oil.
- Bake for 6–8 minutes, or until lightly golden and crisp. Remove and let cool slightly.
- Place cherry tomatoes on a separate baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 10–12 minutes, until softened and slightly blistered.
- In a bowl, combine ricotta cheese, basil, parsley, lemon zest, honey (if using), salt, and pepper. Stir until creamy and well blended.
- Spread a spoonful of the ricotta mixture onto each toasted baguette slice.
- Top with roasted cherry tomatoes and drizzle with balsamic glaze, if desired.
- Serve immediately while the crostini are still crisp.
Notes
For extra flavor, drizzle crostini with balsamic glaze before serving. You can roast the tomatoes ahead of time and assemble just before guests arrive. Use high-quality ricotta for the creamiest texture and best taste.