Sunday, May 25, 2014

Crostini with Ricotta & thyme roasted tomatoes

Oh how I love this appetizer... this is one of the best appetizers on the planet!!! Well in my oh so humble opinion.... My sister made this appetizer several years ago... and of course I had to get the recipe & then put my own spin on it... which turned out amazing and oh so yummy.... I am thinking of sprinkling the finished product with freshly grated Parmesan cheese next time.. just to kick it up a notch or two... cause you know a little Parmesan will never hurt anybody.... LOL **note to self...  Also thinking that I can add a little Parmesan to the ricotta cheese mixture too..

I make the ricotta cheese mixture up to a day in advance.  You can also slice the bread and put it in an airtight ziploc container too, to save prep time.. It looks like alot of steps but really it is just assembling..super easy and really tasty.. Try this today...sooo good.. Enjoy

Crostini with Ricotta & thyme roasted tomatoes

For Crostini:
1 Baguette loaf of bread, sliced about 1/2 inch thick
2-3 cloves garlic, finely minced
Fresh thyme sprigs
 1 pint grape tomatoes, halved
1/4 cup olive oil

Toast baguette slices on the grill or in the oven, being careful not to burn it.  When the bread is done, brush one side of the bread with butter mixture.

Ricotta cheese mixture:
 1 container Ricotta cheese
3 T. each chopped chives & fresh thyme
1/4 tsp each onion & garlic powder
pinch of kosher salt, seasoned salt & pepper
Mix together and let sit in the fridge for about an hour for the flavors to blend. 

To brush on the bread after toasting :
1/2 stick butter, 2 T olive oil
1 clove garlic finely minced
Melt butter & olive oil together till hot, add garlic swirling the pan till toasted.

Line a baking sheet with foil.  Place the cut in half grape tomatoes cut side up on a baking sheet.  Drizzle olive oil over the tomatoes, and sprinkle tomatoes librally with garlic, salt & pepper and place about 6 sprigs of thyme over the tomatoes.  I also take some thyme leaves off and sprinkle over the tomatoes too...Bake in the oven at 350 for about 20-25 minutes, or until the tomatoes are softened and slightly browned. Remove from oven and let cool around 5 minutes.

On one side of the bread spread with a thick layer of the ricotta cheese.   Top each bread/ricotta crostini with 2-3 halves of tomatoes.  Sprinkle lightly with salt & cracked pepper. Serve right away... Enjoy

1 comment:

  1. Oh my gosh that sounds good...mouth watering...not good at midnight ;)