Thursday, March 17, 2016

Cherry Tomatoes and Ricotta baked Crostini

Crostini in Italian means,  thin slices of bread, drizzled with olive oil and toasted. Served as an appetizer, though this recipe can satisfy as a side dish at lunch. The toppings over the bread consists of savory such as cheese, shrimp , or simply saute vegetables .My dish has a topping that has been inspired by a recipe seen on a cooking show. My daughter prepared these crostini's by making slight alternations to recipe and they turned out delicious!!!
Cherry tomatoes are  grape tomatoes, they are juicy  and sweet and go great with cheese!
Thin slices of bruschetta , topped with dollops of ricotta and baked in the oven tastes divine, and hard to resist :))) 

Cherry tomatoes and herbs, with balsamic vinegar

Baked crostinis

Ready to eat 

Red cherry tomatoes and ricotta cheese crostini

Lets get started

2 cups cherry tomatoes
1/4 cup extra virgin olive oil and more for drizzling
1/4 cup balsamic vinegar
2 tbsp brown sugar
salt to taste
1/4 cup ricotta cheese
1 loaf bruschetta bread cut diagonally into 1/2 inch thickness slices.
Fresh Oregano leaves sprigs about 3 to 4 

1. Using a medium bowl, combine sugar, olive oil, vinegar ,salt and add cherry tomatoes, mix to coat tomatoes  evenly with this mixture. Add fresh basil leaves sprigs, for added aroma and taste.
2.Bake onto a silver foil lined baking sheet,at 350 F for about 10 to 12 minutes. As tomatoes appear to soften, remove from the oven. Keep aside.
3. Arrange the sliced crostini on another  baking sheet. Sprinkle few drops olive oil onto bread slices and bake for 4 to 5 minutes, at 350 F. Remove as this appear toasted and add a spoonful of ricotta cheese on the bread tops, sprinkle a dash of balsamic vinegar onto the ricotta cheese. Add  cherry tomatoes on the top, and put them back in the oven for 3 to 4 minutes, tastes nice warm and softened,take out from oven and enjoy.
Great as an appetizer or even perfect as an afternoon lunch dish.

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