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.
Servings: 10 pieces
Calories: 130kcal
Cost: 8
Equipment
- baking sheet
- mixing bowl
- knife
- spoon or spatula
- oven
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
Instructions
- Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet and brush lightly with olive oil.
- Bake for 7–8 minutes, until lightly golden and crisp. Remove and let cool slightly.
- 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.
- In a bowl, mix ricotta cheese with lemon zest, chopped basil, parsley, thyme, salt, and pepper until creamy and smooth.
- Spread the ricotta mixture on each toasted baguette slice. Top with roasted cherry tomatoes and drizzle with balsamic glaze if desired.
- 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.