Ricotta Crostini with Herb Roasted Tomatoes

May 13, 2020

Ricotta Crostini with Herb Roasted Tomatoes


For crostinis:

  • 1 8 ounce bag of Beehive Ricotta
  • 1 baguette sliced into 1/2 inch slices
  • Olive oil
  • Salt
  • Pepper
  • Lemon
  • Oven roasted herb cherry tomatoes (recipe follows)
  • Fresh basil
  • Balsamic vinegar

For tomatoes:

  • 10 ounce package of cherry tomatoes
  • 1 finely chopped clove garlic
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon chopped fresh basil
  • 2 teaspoons olive oil
  • Salt & pepper to taste


  1. Mix ricotta, salt and pepper, and 1/4 tsp fresh lemon juice in a bowl and set aside.
  2. Preheat oven to 400. Combine everything for tomatoes together on baking sheet and bake 10 min or until skin starts to pop. Remove from oven and let cool completely.
  3. Place baguette slices on baking sheet and brush with olive and sprinkle on salt and pepper. Bake 8-10 min until lightly toasted around the edges. Remove from oven and let cool completely.
  4. Spread ricotta mixture on cooked baguette, add tomatoes. Sprinkle with chopped fresh basil and drizzle with balsamic vinegar.

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