Roasted Tomato and Ricotta Cheese Crostini

1 pint grape or cherry tomatoes
1/4 cup balsamic vinegar
3 tablespoons extra virgin olive oil
1 teaspoon brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup part-skim ricotta cheese
1 demi-baguette or half of a baguette, sliced thinly on the diagonal

Preheat oven to 300° Fahrenheit. Line a rimmed baking sheet with foil.

In a small bowl, toss together tomatoes with vinegar, olive oil, sugar, salt and pepper. Place tomato mixture on the foil sheet

Bake for 30 minutes or until tomatoes start to burst, stirring or shaking sheet tray about halfway through cooking. Let cool slightly on sheet tray.

Toast baguette slices in a toaster oven or under the broiler of your oven. Top with ricotta and then tomatoes. Drizzle balsamic and olive oil from the sheet pan.

Serve immediately.


Black & Decker 4-Slice Toaster Oven, Silver

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