Crostini Di Ricotta E Pomodorini Al Forno Recipe
toasted Calabrese baguette with fresh whipped ricotta cheese, slow roasted sweet red cherry tomatoes, fresh basil and honey drizzle
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Ingredients
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Crostini
Ricotta and Tomato Topping
Method
Prepare the Tomatoes
- 1
Roast the Cherry Tomatoes
Preheat your oven to 375°F (190°C). Rinse and dry the cherry tomatoes. Place them on a baking sheet, drizzle with olive oil, and sprinkle with sea salt. Roast in the preheated oven for about 25-30 minutes until they are soft and slightly caramelized.
Prepare the Ricotta
- 2
Whip the Ricotta
In a medium bowl, add the fresh ricotta cheese. Use a fork or a hand mixer to whip it until it becomes creamy and smooth. Add a pinch of black pepper to taste and mix well.
Prepare the Crostini
- 3
Toast the Baguette
Slice the Calabrese baguette into approximately 1/2 inch thick slices. Brush each slice lightly with olive oil. Place the slices on a baking sheet and toast in the oven for about 10-12 minutes, or until they are golden brown and crispy.
Assemble the Dish
- 4
Combine and Serve
Once the crostini are toasted and the tomatoes are roasted, start assembling. Spread a generous amount of whipped ricotta on each slice of toasted baguette. Top with a few roasted cherry tomatoes, a drizzle of honey, and a sprinkle of fresh basil leaves. Serve immediately.
