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Roasted Tomato, Ricotta and Basil Crostini

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  • Level: Intermediate
  • Total: 40 min
  • Active: 15 min
  • Yield: 6 to 8 servings
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1/2 loaf baguette

Olive oil, for brushing

Kosher salt and freshly ground black pepper 

Roasted Tomatoes:

1 cup grape or cherry tomatoes, cut in half

1 tablespoon honey 

1 tablespoon olive oil 

1 tablespoon red wine vinegar 

Kosher salt and freshly ground black pepper 


1 cup ricotta cheese

1 tablespoon extra-virgin olive oil 

1/2 teaspoon garlic powder 

Kosher salt and freshly ground black pepper 

8 leaves fresh basil, cut into chiffonade 


  1. For the crostini: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  2. Cut the baguette into thin slices and put them on one of the prepared baking sheets. Brush the bread with olive oil, then sprinkle with salt and pepper to taste. Bake until they are golden brown and crunchy, about 15 minutes.
  3. For the roasted tomatoes: In a medium bowl, mix together the tomatoes, honey, olive oil and red wine vinegar and season with salt and pepper. Put the mixture on the other prepared baking sheet and bake until the tomatoes start to color and shrivel, about 25 minutes.
  4. For the ricotta: In a medium bowl, mix together the ricotta, olive oil and garlic powder until well combined. Season with salt and pepper.
  5. When the crostini are cooled slightly, spread the ricotta cheese mixture over the top of each piece, and then top with the roasted tomatoes, drizzling any extra juices over the top. Garnish with the chiffonade of basil.