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Tomato Crostini with Pesto and Ricotta

Tomato Crostini with Pesto and Ricotta Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 6 makes 12 crostini
Calories: 180
Ingredients Method Notes

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

Method
 

Prepare the Crostini:
  1. Preheat the oven to 375°F (190°C).
  2. Arrange baguette slices on a baking sheet and brush each side with olive oil.
  3. Bake for 8-10 minutes, flipping halfway, until golden and crisp.
Assemble the Crostini:
  1. Spread 1-2 teaspoons of ricotta cheese on each toasted baguette slice.
  2. Add a dollop of pesto on top of the ricotta.
Add Tomatoes:
  1. Place 2-3 cherry tomato halves on each crostini.
  2. Season lightly with salt and pepper.
Garnish and Serve:
  1. Add a fresh basil leaf to each crostini for a pop of flavor and color.
  2. Serve immediately.

Notes

(Costs may vary depending on ingredients like ricotta and pesto.)
Perfect as an appetizer or a party snack! 🍅