Caramelized Tomato and Ricotta Crostini

The combination of ricotta cheese and caramelized tomato was just phenomenal.  I was so excited to make these crostinis.  They were so easy and fun to make! After I photographed these, I sat down and ate about 6 pieces.

These tomatoes were from my mom's garden. Right now there are about 10 tomatoes that are still green and I can't wait to share another recipe with you.

Serves 6


½ French baguette, slice about ¼ inch thick
4-5 firm vine tomatoes, sliced
16 oz ricotta cheese 
1 tablespoon lemon zest
4 tablespoons granulated sugar
2 tablespoons butter, melted
½ teaspoon freshly ground black pepper
6 leaves of fresh basil, torn

Preheat oven to 350°F


Slice the baguette slightly diagonal, place them in a baking sheet then toast the sliced bread in the oven for 4 minutes.

In a small bowl, mix the ricotta and lemon zest. Set aside.

Line another baking sheet with parchment paper and brush it with butter. Grease the sheet well so the tomatoes won’t stick.  Place the sliced tomatoes in the baking sheet and sprinkle each one with sugar. Place the tomato slices into the oven and let the sugar to caramelize, about 3 minutes.

Spread ricotta on each bread, top with caramelized tomato and basil. Sprinkle with black pepper. Enjoy!

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