Southern Lady Magazine

Roasted Tomatoes on Lemon-Basil Ricotta Crostini


These Roasted Tomatoes on Lemon-Basil Ricotta Crostini are a delectable treat.

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
  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.
Notes
Note: Tomato mixture can be made up to 3 days ahead. Cover and refrigerate until ready to serve.
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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
  1. In a medium bowl, stir together ricotta, Parmesan, basil, oil, zest, salt, and pepper. Cover and refrigerate for up to 3 days.
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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
  1. Preheat oven to 400°.
  2. On a large baking sheet, place baguette slices. Brush each slice with oil, and sprinkle with salt and pepper.
  3. 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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