Introduction:
Tomato Crostini with Pesto and Ricotta is a vibrant appetizer that combines fresh ingredients and bold flavors. Crispy baguette slices are topped with creamy ricotta, herby pesto, and juicy tomatoes, creating a delightful harmony of textures and tastes. This dish is perfect for gatherings, parties, or as a light starter for any meal.
Why You’ll Love This Recipe:
- Simple Yet Sophisticated: It’s easy to make but looks and tastes gourmet.
- Fresh Ingredients: Every bite is bursting with freshness and flavor.
- Customizable: Swap in your favorite toppings or sauces for a personalized touch.
Key Ingredients:
- Baguette Slices: Lightly toasted to create the perfect crispy base.
- Ricotta Cheese: Creamy and mild, it balances the bold flavors.
- Basil Pesto: Adds an herby, garlicky punch.
- Cherry Tomatoes: Sweet and juicy, they bring a burst of freshness.
- Olive Oil: For drizzling and enhancing flavor.
- Seasonings: A sprinkle of salt, pepper, and fresh basil for garnish.
How to Make Tomato Crostini with Pesto and Ricotta:
- Prepare the Baguette Slices:
- Slice a baguette into 1/2-inch rounds.
- Brush each slice with olive oil and toast in the oven at 375°F (190°C) until golden and crisp.
- Layer the Toppings:
- Spread a generous layer of ricotta on each toasted baguette slice.
- Add a dollop of basil pesto.
- Add the Tomatoes:
- Halve cherry tomatoes and place a few on top of each crostini.
- Season and Garnish:
- Sprinkle with salt, freshly cracked pepper, and garnish with torn basil leaves.
- Serve:
- Arrange on a platter and serve immediately for the best texture and flavor.
Tips & Tricks:
- Use Fresh Ingredients: Opt for high-quality ricotta, fresh pesto, and ripe tomatoes for the best results.
- Make Ahead: Toast the baguette slices and prep toppings ahead, then assemble just before serving.
- Gluten-Free Option: Use gluten-free baguette or crackers.
- Add Protein: Top with prosciutto or grilled shrimp for an elevated twist.
Serving Suggestions:
Pair with a light white wine like Sauvignon Blanc or Pinot Grigio for a refreshing combination. It also complements charcuterie boards and mixed greens salad.
Tomato Crostini with Pesto and Ricotta Recipe
Ingredients
- 1 baguette sliced into ½-inch rounds (12 slices)
- 2 tbsp olive oil
- ½ cup ricotta cheese
- ½ cup cherry tomatoes halved
- ¼ cup basil pesto store-bought or homemade
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions
Prepare the Crostini:
- Preheat the oven to 375°F (190°C).
- Arrange baguette slices on a baking sheet and brush each side with olive oil.
- Bake for 8-10 minutes, flipping halfway, until golden and crisp.
Assemble the Crostini:
- Spread 1-2 teaspoons of ricotta cheese on each toasted baguette slice.
- Add a dollop of pesto on top of the ricotta.
Add Tomatoes:
- Place 2-3 cherry tomato halves on each crostini.
- Season lightly with salt and pepper.
Garnish and Serve:
- Add a fresh basil leaf to each crostini for a pop of flavor and color.
- Serve immediately.
Notes
(Costs may vary depending on ingredients like ricotta and pesto.)
Perfect as an appetizer or a party snack! 🍅
Frequently Asked Questions:
- Can I use store-bought pesto?
Absolutely! Store-bought pesto works well, but homemade pesto enhances the dish even more. - How long can crostini sit out?
They’re best enjoyed fresh but can sit out for up to 2 hours before the bread starts to soften. - Can I make it dairy-free?
Substitute ricotta with a vegan cheese spread for a dairy-free version. - What other toppings can I use?
Experiment with roasted red peppers, olives, or artichoke hearts for variety.
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Tomato Crostini with Pesto and Ricotta is a versatile and delicious appetizer that’s sure to impress. Whether you’re hosting a dinner party or craving a light snack, these crostini deliver on flavor and presentation. Try them today and enjoy a bite of freshness!