Crostini for summer party!

Crostini for summer party!

It’s summer and maybe you are going to launch a dinner party where everyone will enjoy not only the music, drinks that you have chosen, but among different dips, sauces, salads, crostini using ingredients from your garden as well.

Crostini with Roasted Cherry Tomatoes

Make these crostini in August and September, when the tomatoes are really in season; in other months, tomatoes will not be exceptional.

4 cups assorted cherry tomatoes
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
Four thick slices country-style bread
1 fat garlic clove
1/4 cup fresh ricotta
Black pepper
8 basil leaves
Flaky sea salt

Cooking method

With a rack in the middle, preheat the oven to 250⁰F. Toss the tomatoes with the olive oil and salt. Spread out on a small baking sheet; the tomatoes should just fit on the baking sheet, without crowding. Roast for 2 hours.

Reduce the heat to 200⁰F and roast the tomatoes for 1 1/2 hours longer, until shriveled and golden-edged. Cool the tomatoes completely on the baking sheet, then transfer, along with the oil from the pan, into a bowl.

Preheat the broiler. Drizzle one side of the bread slices with olive oil. Toast, oil side up, until golden and crisp, 1 to 2 minutes. Rub the toasted side of the bread with the garlic.

Put the ricotta in a small bowl and season generously with salt and pepper. Spread 1 tablespoon of the ricotta on each toast. Lay 2 basil leaves on each one. Mound the tomatoes on the toasts. Season with sea salt and lots of pepper. Drizzle each toast with about 1 teaspoon of the roasted tomato oil and serve.

Lemon Basil Ricotta Crostini with roasted tomatoes

Serves: 6

1 head garlic, loose outer leaves removed
olive oil
1 pint cherry tomatoes, rinsed
1 ½ cups full-fat ricotta*
1 teaspoon lemon zest
½ teaspoon salt
¼ cup chopped fresh basil
1 baguette, cut into slices

Cooking method
Preheat oven to 350 degrees fahrenheit.
Slice off top of the head of garlic, exposing the tops of the cloves.
Carefully pour a small amount of olive oil over the exposed cloves.
Wrap garlic in foil and roast until cloves are soft and caramelized, about 40 minutes.
Cut cherry tomatoes in half and place in baking dish lined with parchment paper, spaced so tomatoes are spread on one layer without overlapping.
Drizzle olive oil over tomato halves, and sprinkle with salt and pepper.
Roast until tomatoes have softened, 15 to 20 minutes.
Let tomatoes cool.
If desired, peel skins from tomatoes and discard.
Place baguette slices on a large sheet pan, drizzle with olive oil, and bake until toasted, 5-10 minutes.
In a small bowl, combine ricotta, lemon zest, ½ teaspoon salt and fresh basil.
Spread a little roasted garlic on each toasted baguette, top with about 1 tablespoon ricotta and place 2-3 roasted cherry tomatoes on top.
Drizzle with olive oil and serve.



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