Tangy Ricotta Crostini with Cherry Tomatoes
I love making these Ricotta Bruschetta with Roasted Tomatoes for gatherings. They're simple, flavorful, and truly capture the essence of fresh ingredients. This make-ahead appetizer takes the stress out of entertaining, allowing you to enjoy time with friends while serving something delightful.
Ingredients
- 1 pound sweet cherry tomatoes
- 3 tablespoons avocado oil divided
- 4 minced garlic cloves divided
- salt
- black pepper
- 8 ounces ricotta
- 1 bunch fresh basil divided
- 1 crusty bread loaf
- balsamic glaze
Instructions
- Begin by setting your oven to 400°F. This will enhance the flavors of sweet cherry tomatoes as they roast to a burst of juiciness.
- Place tomatoes in a small baking dish with 1 tablespoon avocado oil and 2 minced garlic cloves. Add a sprinkle of salt and a dash of pepper. Roast for about 20 minutes until the skins slightly burst, releasing a wonderful aroma. Store in the fridge until needed.
- In your blender, mix ricotta with 1 minced garlic clove, 1 tablespoon avocado oil, and 1/2 cup fresh basil. Blend until creamy smooth. Chill this creamy mixture until ready to use.
- Cut the bread into 12 slices, each half an inch thick. Whisk together the remaining avocado oil with the last minced garlic clove. Brush this over both sides of each slice, adding a sprinkle of salt and pepper. Toast in the oven for 10-12 minutes until golden and crisp.
- For serving, spread wonderfully smooth ricotta mixture on each cooled bread slice. Top with a few roasted tomatoes, finish with fresh basil, and drizzle balsamic glaze for a touch of elegance.
Notes
These Ricotta Bruschetta with Roasted Tomatoes are a favorite of mine for any gathering. Prepare ahead, and enjoy stress-free entertaining with this vibrant appetizer.