Ricotta with Roasted Cherry Tomotes on Crostini

Ricotta with Roasted Cherry Tomotes on Crostini

I think this is the best appetizer I have had in a long time. Super easy to make and sooooo good! I could make a meal out of this alone!

Ingredients

Serves 6 to 12 as a starter

• Extra-virgin olive oil, for drizzling
• 1 pound fresh or smoked ricotta, drained
• 1 teaspoon fresh thyme
• Coarse salt
• Rustic Crostini
• Roasted Cherry Tomatoes

Directions

1. Drizzle oil over ricotta. Sprinkle with thyme, and season with salt. Spread on crostini. Top with tomatoes.

Rustic Crostini

Ingredients

Makes 12

• 1/2 loaf rustic bread, cut diagonally into 12 1/4-inch-thick slices
• 3 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper

Directions

1. Preheat oven to 400 degrees. Brush bread with oil on 1 side. Season with salt and pepper. Arrange bread in a single layer on a baking sheet. Bake until edges begin to brown, 10 to 15 minutes. Let cool. Crostini can be stored, overnight in an airtight container.

Roasted Cherry Tomotoes

Ingredients

Serves 6 to 12

• 1 pint cherry tomatoes (yellow or red)
• Extra-virgin olive oil, for drizzling
• 1/2 teaspoon dried oregano, preferably Sicilian (zingermans.com)
• Fine sea salt and freshly ground pepper

Directions

1. Preheat oven to 500 degrees. Spread tomatoes on a rimmed baking sheet. Drizzle with oil. Sprinkle with oregano, and season with salt and pepper. Roast until tomatoes are wrinkled and just starting to burst, about 10 minutes.

Recipe courtesy of Martha Stewart Living.