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Overhead shot of roasted tomato crostini on a white tray
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5 from 6 votes

Roasted Tomato Ricotta Crostini

These tasty little toasts are an easy party appetizer that is sure to impress your guests!
Prep Time7 mins
Cook Time6 mins
Total Time13 mins
Course: Appetizers
Cuisine: Italian
Keyword: summer appetizer
Servings: 20 crostini
Calories: 180kcal


  • 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.


If you don't have a veggie grilling pan you can place the tomatoes on aluminum foil on the grill.


Serving: 2crostini | Calories: 180kcal