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
|Toss 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.
|Preheat 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.
|Brush with extra virgin olive oil.
|Slather 1 tablespoon of the ricotta on top of each toasted slice.
Spoon oozing cherry tomatoes. Garnish with grated Parmesan cheese and more black pepper.