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Ricotta and Herb Crostini with Sweet Cherry Tomatoes
Michonne Zendaya

Ricotta and Herb Crostini with Sweet Cherry Tomatoes

These Ricotta and Herb Crostini with Sweet Cherry Tomatoes make a light, elegant appetizer that’s bursting with fresh flavors. Creamy ricotta spread is paired with roasted cherry tomatoes and fragrant herbs on toasted baguette slices.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 pieces
Course: Appetizer
Cuisine: Italian, Mediterranean
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 1 baguette, sliced into ½-inch rounds
  • 2 tbsp olive oil
  • 1 cup ricotta cheese
  • 1 tsp lemon zest
  • 1 tbsp fresh basil, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme leaves
  • 1 cup cherry tomatoes, halved
  • 1 tsp balsamic vinegar
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • extra herbs and balsamic glaze, for garnish

Equipment

  • baking sheet
  • mixing bowl
  • knife
  • spoon or spatula
  • oven

Method
 

  1. Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet and brush lightly with olive oil.
  2. Bake for 7–8 minutes, until lightly golden and crisp. Remove and let cool slightly.
  3. On another baking sheet, toss halved cherry tomatoes with 1 tablespoon olive oil, balsamic vinegar, salt, and pepper. Roast for 10–12 minutes until softened and slightly caramelized.
  4. In a bowl, mix ricotta cheese with lemon zest, chopped basil, parsley, thyme, salt, and pepper until creamy and smooth.
  5. Spread the ricotta mixture on each toasted baguette slice. Top with roasted cherry tomatoes and drizzle with balsamic glaze if desired.
  6. Garnish with extra fresh herbs and serve immediately.

Notes

Use whole-milk ricotta for a rich and creamy texture. You can roast the tomatoes ahead of time and assemble the crostini just before serving. Add a drizzle of balsamic glaze for extra sweetness. Serve at room temperature for the best flavor.