EVERGREENS AND TOMATOES
About the Recipe
Delicious, light crostini that highlights the sweetness of the cherry tomatoes.
Ingredients
1 lb cherry tomatoes (the sweeter the better) - I used sungold
1-2 Tbsp olive oil (plus more for drizzling)
Finely chopped parsley and basil
1 1/2 cups of whole milk ricotta
flaky sea salt
1 baguette
1 Tbsp canola oil
balsamic vinegar for drizzling (optional) - the tomatoes should be quite sweet on their own, but you can add some additional sweetness by drizzling with balsamic
Preparation
Step 1:
Preheat oven to 400. Cut the cherry tomatoes in half and toss in 1 Tbsp of canola oil and transfer to a baking sheet covered in parchment paper.
Note: You can also do slow roasted tomatoes if you have some extra time on your hands. I recommend googling directions
Step 2:
Roast the tomatoes for 20-25 minutes. You want to have a visible reduction in the plumpness of the tomatoes which will concentrate the sweetness and flavors. Set aside to cool
Step 3:
Place 1 1/2 cups of whole milk ricotta in the stand mixer and mix for 2-3 minutes until light and fluffy.
Step 4:
Slice the baguette into ~12-16 slices. I recommend cutting at an angle to give wider slices. Then spray or brush the slices with canola oil on both sides. Grill or toast the slices.
Step 5:
Toss together the roasted tomatoes, olive oil, and finely chopped herbs
Step 6:
Spoon the whipped ricotta onto the grilled slices and then top with the tomato mixture. Drizzle with olive oil and flaky sea salt and serve.
