Best 4 Ricotta With Roasted Cherry Tomatoes On Crostini Recipes

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Ricotta with roasted cherry tomatoes on crostini is a delightful appetizer or light meal that combines the creaminess of ricotta cheese with the sweetness of roasted cherry tomatoes. The dish is simple to prepare and can be made with a variety of ingredients, making it a versatile option for any occasion. Whether you're hosting a party or simply looking for a quick and easy weeknight dinner, this recipe is sure to please.

Here are our top 4 tried and tested recipes!

ROASTED TOMATO, RICOTTA AND BASIL CROSTINI



Roasted Tomato, Ricotta and Basil Crostini image

Provided by Trisha Yearwood

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 loaf baguette
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 cup grape or cherry tomatoes, cut in half
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
1 cup ricotta cheese
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
8 leaves fresh basil, cut into chiffonade

Steps:

  • For the crostini: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • Cut the baguette into thin slices and put them on one of the prepared baking sheets. Brush the bread with olive oil, then sprinkle with salt and pepper to taste. Bake until they are golden brown and crunchy, about 15 minutes.
  • For the roasted tomatoes: In a medium bowl, mix together the tomatoes, honey, olive oil and red wine vinegar and season with salt and pepper. Put the mixture on the other prepared baking sheet and bake until the tomatoes start to color and shrivel, about 25 minutes.
  • For the ricotta: In a medium bowl, mix together the ricotta, olive oil and garlic powder until well combined. Season with salt and pepper.
  • When the crostini are cooled slightly, spread the ricotta cheese mixture over the top of each piece, and then top with the roasted tomatoes, drizzling any extra juices over the top. Garnish with the chiffonade of basil.

RICOTTA WITH ROASTED CHERRY TOMATOES ON CROSTINI



Ricotta with Roasted Cherry Tomatoes on Crostini image

Regular ricotta works well in this recipe, but smoked ricotta is more flavorful.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 6

Extra-virgin olive oil, for drizzling
1 pound fresh or smoked ricotta, drained
1 teaspoon fresh thyme
Coarse salt
Rustic Crostini
Roasted Cherry Tomatoes

Steps:

  • Drizzle oil over ricotta. Sprinkle with thyme, and season with salt. Spread on crostini. Top with tomatoes.

ROASTED RED PEPPERS AND CHERRY TOMATOES WITH RICOTTA



Roasted Red Peppers and Cherry Tomatoes With Ricotta image

This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.

Provided by Skye Gyngell

Categories     Bon Appétit     Bell Pepper     Ricotta     Olive     Anchovy     Tomato     Summer     Side     Dinner     Brunch     Lunch     Wheat/Gluten-Free     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 10

4 red bell peppers, halved, seeds and ribs removed
6 oil-packed anchovy fillets, finely chopped
4 garlic cloves, thinly sliced
1 cup basil leaves, divided
Kosher salt, freshly ground pepper
2 tablespoons plus 1/3 cup olive oil
1 pint cherry tomatoes, halved
1/3 cup fresh ricotta
1/4 cup pitted small black and/or green olives
Flaky sea salt

Steps:

  • Preheat oven to 375°F. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear 1/4 cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35-45 minutes. Let cool.
  • Meanwhile, blend remaining 3/4 cup basil and remaining 1/3 cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.
  • Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.

ROASTED TOMATO AND RICOTTA CROSTINI



Roasted Tomato and Ricotta Crostini image

Spoon this flavorful topping over Simple Crostini or toast from a country-style loaf. Each recipe makes enough for 16 small or 8 large crostini.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 5

3 tablespoons extra-virgin olive oil
2 pints grape tomatoes
Coarse salt and ground pepper
2 cups ricotta cheese
Balsamic vinegar

Steps:

  • Preheat oven to 300 degrees. On a rimmed baking sheet, drizzle olive oil over tomatoes and season with salt and pepper. Bake until tomatoes are very soft and skins have burst, 1 hour. (Refrigerate roasted tomatoes in an airtight container, up to 3 days.) Divide cheese among crostini and top with roasted tomatoes. To serve, drizzle with oil and vinegar and season with salt and pepper.

Nutrition Facts : Calories 300 g, Fat 21 g, Fiber 8 g, Protein 16 g

Tips:

  • Select ripe and flavorful cherry tomatoes: Choose tomatoes that are deep red in color and free from blemishes. This will ensure that they roast well and have a concentrated sweetness.
  • Roast the tomatoes at a high temperature: This will help to caramelize the sugars in the tomatoes and give them a slightly smoky flavor. Be sure to keep an eye on the tomatoes so that they don't burn.
  • Use a good quality ricotta cheese: Fresh, whole milk ricotta is best for this recipe. Avoid using low-fat or part-skim ricotta, as it will be too watery.
  • Season the ricotta cheese with salt and pepper: This will help to enhance the flavor of the cheese and make it more savory.
  • Use a sturdy bread for the crostini: A baguette or ciabatta bread works well. Be sure to slice the bread into 1-inch thick slices so that they can hold up to the toppings.
  • Toast the crostini before assembling: This will help to make them crispy and flavorful.
  • Top the crostini with the ricotta cheese, roasted tomatoes, and fresh basil: Be sure to spread the ricotta cheese evenly over the crostini and arrange the tomatoes and basil on top.
  • Drizzle with olive oil and balsamic vinegar: This will add a touch of acidity and richness to the crostini.
  • Serve immediately: Crostini are best enjoyed fresh out of the oven.

Conclusion:

This recipe for ricotta with roasted cherry tomatoes on crostini is a delicious and easy-to-make appetizer or snack. The combination of sweet tomatoes, creamy ricotta cheese, and crispy crostini is sure to please everyone. With just a few simple ingredients, you can create a dish that is both flavorful and visually appealing. So next time you're looking for a quick and easy recipe, give this one a try.

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