Ricotta and roasted tomato crostini

Makes 24

Baguette

4 cups tomatoes

5 tablespoons olive oil

Salt and black pepper

1 cup ricotta

1 tablespoon fresh thyme leaves

Heat oven to 400° F. On a rimmed baking sheet, toss the tomatoes with 3 tablespoons of the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until the tomatoes are beginning to burst, 20 to 25 minutes.

Meanwhile, place the baguette slices on a baking sheet and brush both sides of the bread with the remaining 2 tablespoons of oil. Bake until golden brown, 4 to 5 minutes per side.

Dividing evenly, spread the ricotta on the toasted baguette slices, top with the tomato mixture, and sprinkle with the thyme.

 

I served with salmon blinis and mozzerella and marinated pepper bruschetta.

 

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Posted on July 4, 2011, in Entertaining, Starters, Uncategorized. Bookmark the permalink. Leave a comment.

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