Ricotta and Roasted Tomato Crostini

Ricotta and Roasted Tomato Crostini
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 130.6
  • Total Fat: 4.7 g
  • Cholesterol: 10.5 mg
  • Sodium: 197.3 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 5.1 g

View full nutritional breakdown of Ricotta and Roasted Tomato Crostini calories by ingredient


Introduction

Adapted from the PC Insiders Report Winter 2007: Making little toasts for crostini under the broiler is a bit fiddly, but this wire-rack oven method reduces the chances of burnt toast. Ricotta is a delicious and unusual topping. Adapted from the PC Insiders Report Winter 2007: Making little toasts for crostini under the broiler is a bit fiddly, but this wire-rack oven method reduces the chances of burnt toast. Ricotta is a delicious and unusual topping.
Number of Servings: 24

Ingredients

    7-8 plum tomatoes
    2 tbsp olive oil
    ½ tsp ground black pepper
    ¼ tsp salt
    1-2 baguettes
    2 cups ricotta
    3 tsp balsamic vinegar
    1/3 cup chopped fresh basil

Directions

Preheat oven to 400°F. Line baking sheets with parchment paper, or lightly grease.
Slice tomatoes crosswise into ¼” rounds.
In bowl, toss together tomatoes, oil, pepper and salt.
Place in single layer on prepared baking sheets. Bake in centre of oven for 15 minutes. Set aside.
Turn oven to BROIL.
Cut baguettes into ½” slices, cutting at an angle.
Place on a wire rack set over a baking sheet. Broil 6-7 minutes, flipping slices ½ way through.
Spread each toast with some ricotta. Top with a tomato slice, a drizzle of vinegar, and a pinch of basil.

Number of Servings: 24

Recipe submitted by SparkPeople user JO_JO_BA.