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Ricotta Crostini with Herb Roasted Tomatoes

May 13, 2020

Ricotta Crostini with Herb Roasted Tomatoes



  • 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


  • 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


  • Mix ricotta, salt and pepper, and 1/4 tsp fresh lemon juice in a bowl and set aside.
  • 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.
  • 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.
  • Spread ricotta mixture on cooked baguette, add tomatoes. Sprinkle with chopped fresh basil and drizzle with balsamic vinegar.

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