Ricotta And Roasted Tomato Crostini |
|
 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 24 |
|
Adapted from the PC Insiders Report Winter 2007: Making little toasts for crostini under the broiler is a bit fiddly, but this wire-rack oven method reduces the chances of burnt toast. Ricotta is a delicious and unusual topping. Ingredients:
7-8 plum tomatoes |
2 tbsp olive oil |
1/2 tsp ground black pepper |
1/4 tsp salt |
1-2 baguettes |
2 cups ricotta |
3 tsp balsamic vinegar |
1/3 cup chopped fresh basil |
Directions:
1. Preheat oven to 400°F. Line baking sheets with parchment paper, or lightly grease.
2. Slice tomatoes crosswise into 1/4” rounds.
3. In bowl, toss together tomatoes, oil, pepper and salt.
4. Place in single layer on prepared baking sheets. Bake in centre of oven for 15 minutes. Set aside.
5. Turn oven to BROIL.
6. Cut baguettes into 1/2” slices, cutting at an angle.
7. Place on a wire rack set over a baking sheet. Broil 6-7 minutes, flipping slices 1/2 way through.
8. Spread each toast with some ricotta. Top with a tomato slice, a drizzle of vinegar, and a pinch of basil.
|
|