Ricotta and Roasted Tomato Crostini

This ricotta and roasted tomato crostini makes for a delicious, simple appetizer — or even a quick snack.



  • 2 loaves of Chabaso Classic Recipe Ciabatta
  • 2 pint sized containers of cherry tomatoes
  • 2 teaspoons dried parsley
  • 1 small container of ricotta cheese
  • 2 cloves of garlic, with the tops sliced off
  • 5 basil leaves, torn
  • Olive oil
  • Salt and pepper


  • Preheat the oven to 350.  Cover a baking sheet with aluminum foil (no scrubbing later – you’re welcome!).  Put the tomatoes on the pan, drizzle with olive oil and cover with seasonings.  Mix with your hands on the pan and bake in the oven for 15-20 minutes, until soft and bursting.
  • Remove from the oven and let cool while you make the ricotta.  Add the ricotta, salt, pepper, and torn basil leaves into a bowl.  Using a whisk, mix the ingredients rigorously.  You want to get a fast whisk going.  The ricotta will get stuck in the whisk.  Bang it on the side of the bowl and whisk again.  Keep going until the ricotta is fluffy. Set aside.
  • Make the garlicky crostini.  Arrange the ciabatta bread on baking sheets. in a single layer.  Drizzle with olive oil and be a little heavy handed with the salt.  Broil in the oven for about 3-5 minutes until golden on the outside.  Remove from oven and let cool for 1 minute.  Cut the top off the garlic and carefully rub each piece of bread with the garlic.
  • Spread a slightly thick layer of the ricotta cheese mixture on each piece of bread.  Top with a few tomatoes and serve immediately.


Make ahead:  If you are looking for a make ahead appetizer option, you have come to the right place.  Store the cooked tomatoes in the fridge.  When you are ready to serve them, bring to room temperature before using.  Heating in the microwave for about 20-30 seconds would also be good.  You don’t want the tomatoes to be steaming hot, just a little warm.  The ricotta should be also be made ahead of time.  Store in the fridge until you are ready to use it.  It should be served cold.


This recipe is courtesy of Tiffany Cohen (@whatcha_cooking_good_looking), be sure to check out her website.

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