These tasty little toasts are an easy party appetizer that is sure to impress your guests!
It’s a Friday afternoon in the middle of summer and I’m busy working. Suddenly I realize that I have a few friends coming over the next day to catch up and hang out on my patio and I haven’t even thought about what I’m going to make. These Roasted Tomato Ricotta Crostini are a great solution for a last-minute appetizer, as they only take a few ingredients and are pretty easy to make. When I put these together really planning them as a blog post, however they were such a big hit I figured I’d share them with all of you! Serve them with this Rosé Sangria, or just a still Rosé, for a great pairing!
Besides being extremely tasty, and relatively healthy, these crostini have only 6 ingredients and take less than 15 minutes to make. You toast the bread on the grill at the same time you are roasting the tomatoes, so no heating up the kitchen on a hot summer day!
Once everything is cooked it’s a quick assembly; spread the ricotta on the toasts, top with tomatoes and then here comes that wonderful balsamic glaze again. A little drizzle on top and you are ready to serve.
I assemble a platter of them to serve and then reserve the rest of the ingredients until guests are ready for more. This way you don’t end up with soggy bread.
So, have you ever wondered about the difference between crostini and bruschetta? Technically bruschetta is focused on the bread and crostini is focused on the topping, however, the two are often used interchangeably. If you want to know more check out this post.
things you may want for this recipe
Balsamic Glaze – Just like with balsamic, the higher quality the vinegar, the more expensive, so if you are willing to spend a little more you can usually find several types of glaze at a specialty Italian store. This version from Alessi is available in more grocery stores and has a good flavor.
Olive Oil Mister – An olive oil mister is a super handy kitchen tool. It can be used for spraying olive oil on the bread before grilling, like in this recipe. As well as lightly coating salads and other veggies with oil. So far, I’d say this is the best one I’ve found, as it does not get clogged up with olive oil.
Veggie Grill Pan – If you are a fan of grilling veggies, a pan like this one is a must-have. The non-stick surface keeps things from sticking and holes are small enough to keep almost all types of veggies from falling through.
Roasted Tomato Ricotta Crostini
- 40 - 45 grape or other small sweet tomatoes, (less than a pint, halved)
- ½ teaspoon dried basil
- 2 tablespoons olive oil
- 40 baguette slices, about half a baguette
- 1 cup whole milk ricotta
- balsamic glaze, to taste
- Pre-heat your grill to medium-low heat.
- Add tomatoes, basil and olive oil to a small mixing bowl. Toss to coat.
- Brush or spray one side of each baguette slice with olive oil.
- Place a veggie grilling pan or basket on the grill and add the tomatoes. Place the baguette slices oil side face down on the grill. Cook both tomatoes and baguette for 6 minutes, until baguette is golden brown. Remove both from grill.
- Place the toasted baguette slices on a serving tray. Top with ricotta cheese and tomato (about 2 tomato pieces per slice). Drizzle with balsamic glaze and serve immediately.