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.
