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BRUSCHETTA - Roasted Tomato Crostini :]>
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The Chew ROASTED TOMATO CROSTINI 1 French Baguette, sliced on a bias, 1” –thick pieces | |
2 tablespoons | Extra Virgin Olive Oil |
2 pints | Baby Heirloom Tomatoes |
1 cup | Whole Milk Ricotta |
1/4 cup | Fresh Basil Leaves, thinly sliced |
Salt | |
Freshly Ground Black Pepper |
Preheat oven to 400°F. Preheat grill or grill pan to medium-high heat.
In a medium-sized mixing bowl, add your Tomatoes. Drizzle them with Olive Oil, toss to coat and spread into an even layer on a sheet tray. Season with Salt and Freshly Ground Black Pepper. Roast Tomatoes until they soften and begin to split, about 15-20 minutes. Remove from the oven and set aside to cool.
In a mixing bowl, combine ricotta with 3 tablespoons of Olive Oil, and season with a pinch of Salt and Freshly Ground Black Pepper.
Mix to combine and set aside.
Drizzle sliced Bread with Olive Oil and season with Salt and Freshly Ground Black Pepper. When the grill is hot, add the Bread in an even layer. Grill Bread for about 1 minute per side, until they have nice grill marks and are soft throughout. Remove to a cutting board.
Spread a thick layer of the seasoned Ricotta on to the Bread. Spoon some of the Tomatoes along with their juices on top. Finish with more Freshly Ground Black Pepper and garnish with Basil.
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