Roasted & Toasted Tomato Crostini



Roasted and Toasted Tomato Crostini

Serves 4 to 6

1 loaf fresh baguette or country bread

¼ cup avocado oil, divided, plus more for drizzling

2 cloves garlic

1½ pounds cherry tomatoes

Salt

Freshly ground black pepper

1½ cups ricotta cheese

Fresh basil leaves or oregano, for garnish

¼ cup blue cheese or feta crumbles (optional)

Preheat oven to 425º F.

Cut bread into ½-inch thick slices and place on a baking sheet. Brush bread with 2 tablespoons of oil and bake for 10 to 12 minutes, or until crusty and golden brown. Remove from oven and immediately rub each slice with garlic. Set aside until ready to assemble.

Add tomatoes to a rim-lined baking sheet, lined with foil, and drizzle with 2 tablespoons of oil. Season tomatoes with salt and pepper, then roast for 12 to 15 minutes.

ASSEMBLE

Spread ricotta (about 1 tablespoon) on each slice, and top with roasted tomatoes. Drizzle on remaining oil, then sprinkle with more salt and pepper. Garnish with fresh basil leaves or oregano. Top with blue cheese or feta crumbles, if desired.

NOTE

Jazz this dish up when serving by adding different cheeses and balsamic glazes on the side.




I use my Roasted & Toasted Onion Seasoning in this recipe. To purchase this seasoning, click here or visit the Shop tab above.




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About Gina

Gina Ferwerda is a cookbook author, TV personality, food and travel blogger, business entrepreneur, and co-founder of the 100+ Women Who Care of Oceana County. 

 

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