These Roasted Tomato Crostini are tasty little toasts -- an easy party appetizer that is sure to impress your guests!
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Sometimes warm summer days call for somewhat impromptu gatherings! 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. Serve them with this Rosé Sangria, or just a still Rosé, for a great pairing!
This is the perfect recipe to add to your summer entertaining recipe collection. Read on to learn more about how to make these Roasted Tomato Crostini, or jump straight to the recipe to start cooking!
- This recipe is ideal for summer entertaining, either a backyard BBQ or a picnic in the park.
- These crostini have only 6 ingredients and take less than 15 minutes to make.
- The entire recipe is cooked on the grill, so no heating up the kitchen on a hot summer day!
- Tomatoes: Any type of slightly sweet grape or cherry tomato works for this recipe. Later in summer, it's a great way to garden tomatoes!
- Basil: Since you are using it as part of the pre-grill seasoning, use dried basil for this recipe. You can add a bit of fresh basil as an extra garnish just before serving.
- Bread: I recommend using a baguette as you don't want the slices of bread to be too large. If you can get it presliced from the bakery, that's ideal, as the slices will all be the same thickness.
- Ricotta: Either whole-milk or part-skim works.
- Balsamic glaze: See the link below for the brand I currently use. I think you can find it at most major grocery store chains.
- Olive oil
How to make this recipe
One a few easy steps are needed to pull this recipe together:
Grill the tomatoes. Start by tossing the sliced tomatoes with some dried basil and olive oil. Then add them to a grill pan and grill them for about 6 minutes.
Grill the bread. If your grill is large enough, you can grill the bread and the tomatoes at the same time. You'll brush one side of each slice with oil and grill with the oiled side on the grill grates.
Assemble. Once everything is cooked it's a quick assembly. Spread the ricotta on the toasted bread, top with tomatoes, and then drizzle a little balsamic glaze on top and you are ready to serve.
Entertaining tip: I assemble a platter of these right before I'm ready 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.
Additional notes from the kitchen
What's the difference between crostini and bruschetta?
Technically bruschetta is focused on the bread and olive oil, and crostini, which means little toasts, is focused on the topping. The two are often used interchangeably and they are generally both delicious!
How do I store leftovers?
You can store leftovers in the refrigerator for a day or so if preassembled. If you have not already assembled the toasts, I'd recommend keeping everything separate until you are ready to use it, as the bread will get a bit soggy from the ricotta and tomatoes.
Recommendations for this recipe
Balsamic Glaze – Just like with balsamic vinegar, the higher the quality of the vinegar, the more expensive it is, so if you are willing to spend a little more you can usually find several types of glaze at a specialty Italian store. Whole Foods also carries it. The link is for the brand I'm currently using.
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. I've tried many different types and this is the one I'm currently using. They do tend to get clogged with oil after several months of use, so it's a tool that does need to be replaced periodically.
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.
If you are looking to create a great menu for your next summer party, I'd include:
Appetizers and Snacks: Cowboy Caviar
While this recipe is designed as a party appetizer it also makes a great light lunch or a tasty afternoon snack!
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
- 20 baguette slices, about half a baguette
- 1 cup whole milk ricotta
- balsamic glaze, to taste
- fresh basil , optional
- Heat the grill. Pre-heat your grill to medium-low heat.
- Prepare the tomatoes. Add tomatoes, basil and olive oil to a small mixing bowl. Toss to coat.
- Prepare the bread. Brush or spray one side of each baguette slice with olive oil.
- Grill. 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.
- Assemble. 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 some fresh basil ribbons (if desired). Serve immediately.
This post was originally published in August 2016. It was updated in June 2022 with some new information and photos. No changes were made to the original recipe.