Burst Cherry Tomato and Herbed Ricotta Crostini
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 18
  • 4 teaspoons olive oil, divided
  • 1 pound cherry tomatoes
  • 2 garlic cloves
  • ¼ cup water
  • ½ teaspoon salt, divided
  • 1 cup ricotta cheese
  • 3 teaspoons chopped dill
  • 1½ teaspoons chopped parsley
  • ¼ teaspoons garlic powder
  • 1 baguette, sliced into ½ inch pieces
  1. Preheat oven to 350 degrees
  2. Brush two teaspoons of oil over bread slices. Place on a baking sheet and bake until crisp, about 10 minutes.
  3. In a medium non-stick skillet, heat one teaspoon olive oil over a medium-high heat. Add in whole cherry tomatoes. Cook for 3-4 minutes until the skin starts to burst. Add in garlic, cook one minute.
  4. Add in water, bring to a boil and reduce to a simmer. Using the back of a wooden spoon, smash all of the tomatoes. Simmer until the mixture become sauce-like, but is till thick, another 2-3 minutes. Set aside.
  5. In a small bowl, mix together ricotta, remaining olive oil, salt, dill, parsley and garlic powder. Set aside.
  6. Spread the ricotta on each crostini and then top with tomatoes. Sprinkle with extra dill for garnish.
Recipe by at https://www.ideahacks.com/?p=3589