If you are looking to impress friends with a simple yet utterly scrumptious appetizer, look no further than this Pesto Ricotta Crostini with Roasted Cherry Tomatoes Recipe. This dish brings together the creamy smoothness of ricotta, the bright, aromatic punch of basil pesto, and the intense, sweet flavor of slow-roasted cherry tomatoes, all atop crispy baguette slices. It’s rustic, vibrant, and will have everyone reaching for seconds before you know it. Whether it’s a summer gathering or an elegant snack, this recipe blends freshness and comfort in one bite-perfect package.
Ingredients You’ll Need
The magic behind this Pesto Ricotta Crostini with Roasted Cherry Tomatoes Recipe lies in a handful of straightforward ingredients. Each plays a distinct role, from the rich creaminess of ricotta to the tangy sweetness of roasted tomatoes and the herbaceous burst of pesto, creating a beautiful balance on every crostini.
- 2 pints Cherry Tomatoes: Choose firm, ripe tomatoes for the best slow-roasted flavor and sweetness.
- 8 oz Ricotta Cheese (Whole Milk): Creamy and mild, it provides a luscious, cooling base for the topping.
- 1 Italian Baguette: A crusty baguette gives the perfect crunchy contrast to the soft toppings.
- 1 Garlic Clove: Rubbing this on warm bread adds a subtle punch without overpowering the other flavors.
- 4 oz Basil Pesto: Fresh pesto brings a fragrant, herb-heavy finish that complements the tomatoes beautifully.
- 3 tablespoons Olive Oil: Used for roasting tomatoes and brushing the bread, adding richness and helping create a golden crust.
How to Make Pesto Ricotta Crostini with Roasted Cherry Tomatoes Recipe
Step 1: Slow-Roast the Cherry Tomatoes
Begin by preheating your oven to 300°F and lining a baking sheet with parchment paper for easy cleanup. Slice your cherry tomatoes in half and toss them gently with olive oil, salt, and pepper for seasoning. Spread them cut side up on the baking sheet and let them slow-roast for two to three hours. This low and slow approach intensifies their natural sweetness, creating those wonderful blistered, shriveled gems packed with flavor.
Step 2: Prepare the Baguette
While the tomatoes roast, slice your Italian baguette into ¼-inch-thick slices. When the tomatoes are done, increase the oven temperature and set it to broil. Place the baguette slices on a baking sheet, brush with olive oil, and broil them for just two to three minutes until golden brown and crisp. Keep a close eye so they don’t burn because the difference between perfectly toasted and charred is just seconds.
Step 3: Add the Garlic
The secret to homemade crostini magic is rubbing a fresh garlic clove on the tops of the hot bread slices right after they come out of the oven. This subtle garlic essence melds perfectly with the other ingredients without being overpowering—a little touch that makes all the difference.
Step 4: Assemble the Crostini
Now comes the fun part. Spread a generous but thin layer of ricotta cheese on each baguette slice. Next, pile on a few of the roasted cherry tomatoes—let their rich, roasted flavor shine through. Finish with a drizzle of luscious basil pesto, and don’t forget a final sprinkle of salt and freshly cracked black pepper to elevate every bite.
How to Serve Pesto Ricotta Crostini with Roasted Cherry Tomatoes Recipe
Garnishes
To elevate the dish further, consider sprinkling on some finely chopped fresh basil or microgreens for a burst of color and herbaceous aroma. A small drizzle of good-quality extra virgin olive oil over the top adds extra silkiness and shine. For a touch of tang, a light shave of lemon zest can brighten the plate beautifully.
Side Dishes
This Pesto Ricotta Crostini with Roasted Cherry Tomatoes Recipe pairs wonderfully with light salads, such as arugula with shaved parmesan or even a simple cucumber salad dressed with lemon and olive oil. It also makes a delightful side to grilled meats or seafood for a complete Mediterranean-inspired meal.
Creative Ways to Present
For a charming touch, arrange your crostini on a rustic wooden board with small bowls of extra pesto and ricotta for guests to customize their bites. You can also serve these on toasted slices of colorful heirloom bread or even use small baguette rounds as a stylish finger food at parties. Adding edible flowers can make them look like little works of art!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the crostini components separately for best results. Keep the roasted tomatoes in an airtight container in the fridge for up to 3 days, and store unused ricotta and pesto tightly covered. The baguette should be kept in an airtight bag or container to maintain crispness.
Freezing
Freezing the fully assembled crostini is not recommended as the bread will become soggy upon thawing. However, you can freeze the roasted cherry tomatoes on their own in a sealed container for up to a month, then thaw and use them fresh to reassemble the crostini.
Reheating
To reheat the roasted tomatoes, warm them gently in the oven or stovetop to bring back that roasted depth without cooking them further. Toast any bread again before assembling to restore crispy texture. The ricotta and pesto are best served fresh and at room temperature.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! Store-bought pesto works wonderfully if you’re short on time. Just choose a good-quality pesto that’s fresh and vibrant in flavor to complement the other ingredients.
Is it necessary to slow-roast the cherry tomatoes for 2-3 hours?
The slow roasting process really brings out the natural sweetness and creates a concentrated flavor. If you’re short on time, you can roast at a higher temperature for a shorter time, but be careful not to burn them and lose that deliciously tender texture.
Can I make this recipe gluten-free?
Yes, just swap the Italian baguette for your favorite gluten-free bread. Make sure it’s sturdy enough to hold the toppings and toast well for that perfect crostini crunch.
How long can I prepare this appetizer in advance?
You can roast the cherry tomatoes and prepare the bread slices a day ahead, storing them separately. Assembly is best done just before serving to keep the bread crisp and the flavors fresh.
What can I substitute for ricotta in this recipe?
If ricotta isn’t your favorite or you want a twist, cream cheese or mascarpone can work well, offering a similar creamy texture and mild flavor that pairs beautifully with pesto and roasted tomatoes.
Final Thoughts
I can’t encourage you enough to try this Pesto Ricotta Crostini with Roasted Cherry Tomatoes Recipe—it’s a perfect blend of simplicity and sophistication that’s surprisingly easy to pull together. Each bite is a celebration of fresh, summery flavors and rustic charm, perfect for sharing with loved ones. Once you make it, it’s sure to become a go-to favorite whether for casual snacking or elegant entertaining.
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Pesto Ricotta Crostini with Roasted Cherry Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 15 crostini
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
Description
These Pesto Ricotta Crostini with Roasted Cherry Tomatoes are a simple yet elegant appetizer perfect for summer gatherings. Featuring slow-roasted cherry tomatoes that intensify their natural sweetness, creamy whole milk ricotta, fresh basil pesto, and crispy baguette slices rubbed with garlic, this recipe combines rustic Italian flavors with easy preparation for a delightful starter or snack.
Ingredients
For the Roasted Cherry Tomatoes
- 2 pints Cherry Tomatoes
- 3 tablespoons Olive Oil
- Salt, to taste
- Black Pepper, to taste
For the Crostini
- 1 Italian Baguette
- 1 Garlic Clove
- 8 oz Ricotta Cheese (Whole Milk)
- 4 oz Basil Pesto
- Additional Olive Oil, for brushing
Instructions
- Preheat and prepare tomatoes: Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper. Slice the cherry tomatoes in half and toss them in a large mixing bowl with 3 tablespoons of olive oil, salt, and freshly cracked black pepper to taste.
- Slow-roast tomatoes: Spread the halved tomatoes cut side up in a single layer on the prepared baking sheet. Roast them slowly in the oven for 2 to 3 hours, until they become shriveled and blistered, enhancing their sweetness and concentration of flavor.
- Prepare baguette slices: Remove the roasted tomatoes from the oven and let them cool. Increase the oven setting to broil. Slice the Italian baguette into ¼ inch thick slices and arrange them on a baking sheet. Brush the tops lightly with olive oil.
- Broil baguette slices: Place the baking sheet under the broiler for 2 to 3 minutes, watching carefully to toast the slices until they turn golden and crisp. Immediately after removing from the oven, rub each warm baguette slice with the cut side of a garlic clove to infuse subtle garlic flavor.
- Assemble crostini: Spread a thin, even layer of whole milk ricotta cheese on each toasted baguette slice. Top with several slow-roasted cherry tomatoes and drizzle with basil pesto. Finally, season with additional salt and freshly ground black pepper if desired, and serve immediately for best taste.
Notes
- Use whole milk ricotta for creaminess; part-skim will be less rich.
- Slow roasting the cherry tomatoes concentrates their flavor—do not rush this step.
- Watch the baguette slices closely while broiling to prevent burning.
- The garlic rubbing adds aromatic flavor without overpowering the other ingredients.
- This recipe works well as a make-ahead appetizer; keep components separate and assemble just before serving.
