These Crostini With Roasted Tomatoes, Ricotta & Balsamic Glaze are a perfect finger food for any get together. With the crispy baguette, the creamy ricotta cheese, charred tomatoes and topped with fresh basil and drizzled with balsamic glaze, its the perfect bite.
What better way to serve your guests then to put out a variety of finger foods. Not only is it easier then preparing a whole meal, its a fun laid back way to serve a variety of delicious food that doesn’t leave you stuck in the kitchen preparing the meal.
With just a few ingredients you can have these Crostini’s With Roasted Tomatoes, Ricotta & Balsamic Glaze ready in no time,
How To Make Crostini’s With Roasted Tomatoes, Ricotta & Balsamic Glaze
Preheat oven to 375º. Rinse and drain the grape tomatoes. Place the tomatoes in a small casserole dish. With a small knife puncture each tomato so that while they are roasting they do not pop in the oven and make a mess, I learned that the hard way.☹️ To the tomatoes add 4 cloves of peeled garlic, 1 chopped shallot, fresh thyme leaves, olive oil, salt and pepper and toss to coat.
Place in preheated oven and bake until garlic becomes soft and the skins on the tomatoes start to wrinkle and become slightly charred, about 20 to 25 minutes. Remove from oven and mash garlic with a fork. Mix the mashed garlic and the tomatoes together until combined then place to the side. In the mean time toast your baguette slices.
Once your baguette slices have a good char, place them on a serving board and smear each one with a dollop of ricotta cheese.
Top each one with a spoonful of the roasted tomatoes.
Sprinkle with some fresh chopped basil and drizzle with balsamic glaze and serve.
They not only look appealing they are supper yummy as well. So next time your having a get together try serving some finger foods instead and make these Crostini With Roasted Tomatoes, Ricotta & Balsamic glaze. I’m sure your going to love it.
Crostini With Roasted Tomatoes, Ricotta Cheese & Balsamic Glaze
Ingredients:
- 1 Baguette sliced into 1/4” slices on an angle
- 1/2 Cup ricotta cheese
- 1 Pint grape tomatoes rinsed and drained
- 4 Cloves garlic peeled
- 1 Shallot peeled and chopped
- 1/2 Teaspoon Fresh thyme leaves
- 1 To 2 tablespoons olive oil
- Pinch of salt & pepper
- Fresh chopped basil for serving
Instructions:
- Preheat oven to 375º. Place tomatoes in a small casserole dish and puncture each one with a knife to avoid them popping while they cook. Add the garlic cloves, shallot, olive oil, fresh thyme leaves, salt and pepper and toss to coat. Place in preheated oven for 20 to 25 minutes or until garlic has become soft and tomato skins have started to wrinkle and have become slightly charred. Remove from oven and with a fork mash the softened garlic and mix with roasted tomatoes to incorporate, set aside.
- Place your sliced baguette on a baking sheet and place in the oven on broil, being sure to watch it carefully so it dose not burn. Once the baguette has toasted, flip and do the same for the other side, again watching it carefully so that they do not burn. Once toasted on both sides, remove from oven and place on a serving board.
- Top each toasted baguette with a dollop of ricotta cheese. Place a spoonful of roasted tomatoes on top then sprinkle with fresh chopped basil and a drizzle of balsamic glaze and serve.
- Enjoy.