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Herbed Ricotta & Tomato Crostini
Course: 20 minutes
Servings: 20 pieces
Author: Mary Ann Dwyer
  • 5 medium vine ripe tomatoes sliced and then halve each slice
  • 1 15 ounce container whole milk ricotta cheese
  • 2 Tbsp. grated parmesan cheese
  • 3 Tbsp. fresh basil finely chopped
  • 1 Tbsp. chives finely chopped
  • 2 French baguettes cut into 1/2 inch slices (20 slices)
  • 2 garlic cloves peeled
  • 3 Tbsp. olive oil
  • kosher salt and pepper to taste
  1. Slice and then halve the tomatoes and season with salt and pepper.
  2. In small bowl stir together the ricotta cheese, parmesan cheese, basil, chives, 1 tsp. kosher salt and 1/2 tsp. ground pepper.
  3. Slice each baguette into 10 slices about 1/2 inch thick. Place slices on a baking sheet and toast in the broiler until lightly browned. Watch the tray so they don't burn. I put 10 slices on one tray and the other 10 on another and broiled one tray at a time.
  4. When done toasting rub each baguette slice with the garlic clove and then brush the tops of the baguette slices with olive oil.
  5. To assemble the crostini spread each slice with the ricotta mixture and then top each slice with two pieces of the tomato. Season with salt and pepper and sprinkle with some extra parmesan is desired