Ricotta and Roasted Tomato Crostini

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"The crostini can be toasted up to 3 days in advance. Keep at room temperature in an airtight container."
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40 24 servings yields 24
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Original recipe yields 24 servings



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  1. 1.Heat oven to 400° F. On a rimmed baking sheet, toss the tomatoes with 3 tablespoons of the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until the tomatoes are beginning to burst, 20 to 25 minutes
  2. 2.Meanwhile, place the baguette slices on a baking sheet and brush both sides of the bread with the remaining 2 tablespoons of oil. Bake until golden brown, 4 to 5 minutes per side.
  3. 3.Dividing evenly, spread the ricotta on the toasted baguette slices, top with the tomato mixture, and sprinkle with the thyme.