Thursday, August 15, 2013

Tomato Basil Ricotta Crostini

tomato ricotta crostini

Remember last week when I made ricotta cheese? That night for dinner I had to use it up, so I made these fantastic tomato ricotta crostinis. You will find loads of fresh tomatoes right now at the Farmer's markets, and fresh basil is easy to find at the market this time of year. Take advantage of seasonal produce and make these for lunch or serve with soup and salad for a light dinner.

You don't have to make your own ricotta cheese, but I do highly recommend it. The homemade ricotta was much creamier and rich that any store bought version I've found. The measurements are pretty approximate, because I don't think it's really difficult to make this. Just use the recipe as a guide and you can do it!


French bread (for a sandwich) or baguette (for appetizers)
about 2 medium sized tomatoes, seeded and sliced
1/2  green onion, chopped finely
fresh cracked pepper
clove of garlic, sliced in half
1/2 cup ricotta
handful of chopped basil
olive oil

Slice the baguette or French bread into about 1/4 - 1/2 inch thick pieces on a diagonal.   The size that you slice them into doesn't matter really, you can slice them smaller if you are making appetizers or larger if you are serving them for lunch. Lightly brush one side with olive oil and toast until golden. When you remove them from the broiler, rub the toasted side with the garlic clove, cut side down.

In a small bowl, stir the ricotta with the green onion, a pinch of salt, and some cracked pepper. Spread it over the bread. Top with tomato slices, drizzle with a small amount of olive oil, and sprinkle with basil and more cracked pepper and salt, if you wish.

Makes 4 sandwich sized crostini

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