Too Darn Cute

Saturday, August 24, 2013

Roasted Tomato and Ricotta Crostini

I found this recipe on Martha Stewart's website this week and pinned it so that I would remember it. A couple of days later, The Today Show had a guest chef who made these same crostini and they looked so good. I had to try them! They were super easy to make (but the tomatoes do take a little prep) and so delicious! I altered the Martha Stewart recipe by adding basil and garlic because everything becomes twice as good when you add those two magical ingredients.

Crostini means "little toasts" in Italian and is basically toasted baguette with any type of topping. Bruschetta is a common favorite, but these are a tasty mix between bruschetta and a caprese salad. The hardest part is finding a good baguette. Do you know where I can find an authentic French baguette in the U.S.? I miss that crunchy outside and soft, chewy, flavorful bread inside. All for less than one Euro on any street in France. We just don't make them quite like the French. Mmmm, I love bread!

All you need:

  • grape tomatoes
  • fresh basil
  • ricotta cheese
  • baguette
Things you probably have on hand already:
  • olive oil
  • garlic
  • salt
  • pepper
I brushed the baguette slices with olive oil and broiled both sides. Then, I rubbed them with a fresh clove of garlic and topped them with ricotta, basil, and a few of my roasted tomatoes. YUM!

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