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.