Ricotta Crostini with Cherry Tomatoes

Michelle prepared a Ricotta Crostini with Cherry Tomatoes to go with the simple Asparagus Soup at the South Arm Older Adults Cooking Club.

The Ricotta Crostini with Cherry Tomatoes makes a great appetizer and finger food too.


  • a handful of cherry tomatoes
  • Kosher salt and freshly ground black pepper
  • Extra Virgin Olive Oil
  • 1 loaf of ciabatta or baguette
  • 1 garlic clove, peeled
  • 1 – 1 1/2 cups ricotta cheese
  • room temperature grated Parmesan cheese


Source: this recipe is adapted from Saveur.com


Ricotta-Crostini-with-Cherry-Tomatoes-07Toss tomatoes in a small skillet, drizzle with olive oil, season with salt and pepper to taste Cook on stove top on medium heat for 8 to 10 minutes until tomatoes have burst and started to release their juices.

Otherwise, lightly press the tomatoes to release its juice. Set aside.

Ricotta-Crostini-with-Cherry-Tomatoes-04Preheat oven to 350 to 400 degrees. Slice baguette into 1/2″ thick crosswise. Toast bread slices until both sides are slightly crusty, 4 to 5 minutes; turning once.

While hot, rub bread with garlic, if you like.

Ricotta-Crostini-with-Cherry-Tomatoes-05Brush with extra virgin olive oil.
Ricotta-Crostini-with-Cherry-Tomatoes-08Slather 1 tablespoon of the ricotta on top of each toasted slice.

Spoon oozing cherry tomatoes. Garnish with grated Parmesan cheese and more black pepper.

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