Ricotta and Roasted Tomato Crostini

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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.

Tags: Intermediate, 30 mins, Appetizer & Hors d'Oeuvres, Snacks, Rice & Grains, Vegetables, Cheese, Baking, Vegetarian
Serves: 8
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 20  minutes
Total: 30  minutes

Additional Information


1 tbsp (15 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
1/4 tsp (1 mL) ground PC Sea Salt & Black Peppercorn Grinder
1 PC French Baguette
3/4 cup (175 mL) PC Ricotta Whey Cheese
1 tsp (5 mL) PC Splendido Balsamic Vinegar of Modena - Four Leaf
3 plum tomatoes
2 tbsp (25 mL) chopped fresh basil


  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
  2. Slice tomatoes crosswise into slices about 1/4-inch (5 mm) thick. In bowl, toss together tomatoes, oil and grinder. Place in single layer on prepared baking sheet. Bake in centre of oven for 15 minutes or until wrinkled. Set aside.
  3. Using serrated bread knife, cut baguette into 16 1/2-inch (1 cm) slices, cutting at angle so that each slice is 3-1/2 inches (9 cm) long. You will only need about one-half of the baguette. Place on wire rack set over baking sheet. Bake in centre of oven for 5 minutes or until toasted.
  4. Spread each toast with some ricotta. Top with a tomato slice, a drizzle of vinegar, an additional grind of grinder and a pinch of basil.

Chef's Tips

Make ahead: Make to end of Step 2 up to 24 hours ahead of time. Store in refrigerator.

Instead of oven roasting your own tomatoes, use drained PC Sun-Dried Tomatoes.

Nutritional Information

Per 2 piece serving
Calories 120 Cal
Fat 4.5 g
Sodium 180 mg
Carbohydrate 15 g
Fibre 1 g
Protein 4 g