roasted tomato crostini w/ ricotta cheese

I have a love-hate relationship with Sundays.

I love how relaxing they are.
I hate that it means tomorrow is Monday.  Boo.

What's a girl to do?
Eat and lounge of course.
A little bread, some ricotta cheese, roasted tomatoes, oh and some Olympic volleyball action.  A perfect afternoon, spent alongside mr handsome.  cheers.

Roasted Tomato Crostini w/ Ricotta Cheese

1 french baguette, thinly sliced and toasted
1 1/2 cups ricotta cheese
1 pint grape tomatoes, halved
2 Tbsp olive oil
1/4 cup fresh basil, chopped
sea salt & pepper to taste
balsamic vinegar

Preheat oven to 400F.  Line baking sheet with foil and set aside.
Toss tomatoes with oil, salt, and pepper.  Roast for 15-20 minutes, till tomato skins burst.
To assemble:  Spread toasted baguette with ricotta cheese, top with tomato mixture, basil and a drizzle of balsamic vinegar.
Serve immediately.


  1. Thanks for linking this in to Food on Friday. Have a great week.


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