Description
A delightful appetizer of whipped ricotta topped with sweet, roasted cherry tomatoes and fresh thyme, perfect for any gathering.
Ingredients
Scale
- 1 ¼ cup ricotta cheese
- ⅓ cup freshly grated Parmesan cheese
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 12 ounces cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 6 slices country French bread
- 3 garlic cloves
- 2 tablespoons fresh thyme leaves, stems removed
Instructions
- Add the ricotta cheese, Parmesan cheese, kosher salt, and freshly ground black pepper to the bowl of a food processor. Process until smooth and set aside.
- Preheat a toaster oven or oven to 425 degrees Fahrenheit.
- Line a baking sheet with aluminum foil and spread the tomatoes in an even layer on top.
- Drizzle with the olive oil and season the tomatoes with more salt and pepper. Toss to coat.
- Cook for about 10 minutes or until the skins begin to blister and the tomatoes start to pop.
- Remove from the baking sheet and set aside to cool slightly.
- Place the sliced bread on the same baking sheet and toast until crisp.
- Rub the top of each toast with a garlic clove.
- To assemble, add a few dollops of the ricotta cheese to each toast and top evenly with the roasted tomatoes.
- Sprinkle with fresh thyme leaves, season with more ground black pepper, and drizzle with olive oil before serving.
Notes
For best results, serve warm or at room temperature. Can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 15
- Cook Time: 15
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 crostini
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg