Roasted Tomatoes on Lemon-Basil Ricotta Crostini
Makes about 4 cups
  • 3 pints cherry tomatoes
  • 2 shallots, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • Lemon-Basil Ricotta (recipe follows)
  • Easy Crostini (recipe follows)
  • Garnish: fresh basil
  1. Preheat oven to 325°. Line a rimmed baking sheet with foil.
  2. On prepared pan, toss together tomatoes, shallot, garlic, oil, salt, and pepper.
  3. Bake until tomatoes are very tender, 45 to 50 minutes. Let cool completely.
  4. Spread about 2 tablespoons Lemon-Basil Ricotta onto each Easy Crostini. Top with desired amount of tomato mixture. Garnish with basil, if desired.
Note: Tomato mixture can be made up to 3 days ahead. Cover and refrigerate until ready to serve.
Recipe by Southern Lady Magazine at