These Roasted Tomatoes on Lemon-Basil Ricotta Crostini are a tantalizing appetizer for summer get-togethers.
Roasted Tomatoes on Lemon-Basil Ricotta Crostini
Makes about 4 cups
Ingredients
- 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
Instructions
- Preheat oven to 325°. Line a rimmed baking sheet with foil.
- On prepared pan, toss together tomatoes, shallot, garlic, oil, salt, and pepper.
- Bake until tomatoes are very tender, 45 to 50 minutes. Let cool completely.
- Spread about 2 tablespoons Lemon-Basil Ricotta onto each Easy Crostini. Top with desired amount of tomato mixture. Garnish with basil, if desired.
Notes
Note: Tomato mixture can be made up to 3 days ahead. Cover and refrigerate until ready to serve.
Lemon-Basil Ricotta
Makes about 2¼ cups
Ingredients
- 2 cups whole-milk ricotta cheese
- ½ cup freshly grated Parmesan cheese
- ¼ cup sliced fresh basil
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a medium bowl, stir together ricotta, Parmesan, basil, oil, zest, salt, and pepper. Cover and refrigerate for up to 3 days.
Easy Crostini
Makes about 36
Ingredients
- 1 French baguette, cut into ¼-inch-thick slices
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- Preheat oven to 400°.
- On a large baking sheet, place baguette slices. Brush each slice with oil, and sprinkle with salt and pepper.
- Bake until bread is toasted and crisp, 10 to 12 minutes. Let cool completely on pan. Store in airtight containers for up to 1 week.
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