How’s this for a gorgeous hors d’oeuvres?
This amazing tomato crostini recipe is so easy and a good dish to make while you can still get farm-ripe tomatoes. Toast the crostini and roast the tomatoes ahead of time. Easy! Assemble when your guests arrive!
I don’t have a recipe for these, but that’s okay. I can “talk” you through it.
Just halve a few pints of colorful cherry tomatoes (if you can find heirloom cherry tomatoes, use them!), toss them with olive oil, a drizzle of honey, fresh thyme leaves, and salt and pepper. Spread them in a shallow pan and roast in a 350°F oven for 30 to 40 minutes, or until juicy and soft.
In the meantime, slice a baguette into slices (between ¼ and ½ inch thick). Lay them on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. The salt and pepper are key. Seasoning the oil- dribbled crostini with s & p before toasting means the difference between good crostini and great crostini. Toast them in the oven for a few minutes, just until lightly golden. Let them cool before using.
When the crostini are cool, spread them with soft ricotta and then top with the roasted tomatoes, which can be warm from the oven or cool. Serve and watch them disappear in a matter of minutes! Amazing!
By the way, I saved a few of the seasoned tomatoes from last night’s batch and tossed them with some scrambling eggs this morning. Yum!