Ricotta, roasted tomato and balsamic crostini

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10 min


15 min



Ricotta, roasted tomato and balsamic crostini

Ricotta and roasted tomatoes with balsamic crostini. (Photo, Maya Visnyel.)

Bring warm Mediterranean flavour to your holiday hors d'oeuvres. For this easy crostini recipe, spread some ricotta, top with tomato, and drizzle balsamic.


  • 1 demi-baguette , cut into 1/4-in. slices, about 24
  • 1 pint multi-coloured cherry tomatoes , halved
  • 1 tsp olive oil
  • 1/4 tsp salt
  • fresh pepper
  • 1 cup extra-smooth ricotta
  • balsamic glaze
  • fresh basil , optional


  • PREHEAT oven to 400F. Arrange baguette slices in a single layer on a large baking sheet. Toast in centre of oven until golden, about 8 min.
  • TOSS tomatoes with olive oil and salt on a baking sheet. Season with fresh pepper. Roast at 400F until tender, 10 to 15 min. Spread ricotta on crostini toasts. Top with tomatoes. Drizzle with balsamic glaze. Sprinkle with fresh basil (optional).