Crostini with roasted tomatoes and ricotta

Crostini with roasted tomatoes & ricotta

Yields: approximately 8 pieces of crostini

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons Balsamic vinegar
  • 3 or 4 cloves garlic peeled
  • 2 punnets grape or cherry tomatoes
  • Coarse salt and ground pepper
  • 2 cups ricotta cheese
  • Rustic bread
  • Coriander roughly chopped

Preheat oven to 180 deg c. Place tomatoes and peeled garlic cloves into a baking dish.

Pour over the oil, vinegar, salt and pepper, stir to combine.

Place in oven and cook till tomatoes burst and colour.

Grill your bread, Turkish, sour dough or any rustic style bread. Top with a generous amount of ricotta, then top with tomatoes and drizzle with some of the olive oil dressing and chopped coriander.




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