Tomato, Basil, and Ricotta Crostini
I know I posted a crostini recipe not even two weeks ago, but this one is too good to not share. The key to these extremely simple tomato crostini is in the quality of the tomatoes, so ideally, wait until tomatoes are in season to make these babies. Even better if you have access to a tomato vine or two.
Adapted from A Platter of Figs, I made this recipe countless times last summer when I had access to both fresh tomatoes and homegrown basil. Throw a dollop of creamy ricotta cheese on there too, and you’re in heaven.
Ingredients:
1 large shallot, finely diced
1 tablespoon balsamic vinegar
Salt and pepper
3 tablespoons olive oil
1 garlic clove, minced, plus another peeled garlic clove
2 pounds tomatoes, diced
1 loaf Italian ciabatta
1/2 pound fresh ricotta
1/2 teaspoon red pepper flakes
A handful of basil leaves
1. In a bowl, mix the shallots and vinegar with a little salt. Whisk in the olive oil. Add the garlic and the cherry tomatoes, season with salt and pepper, and toss gently. Leave to marinate for a few minutes.
2. Cut the ciabatta into 1/2-inch slices. Spread the slices on a baking sheet and toast on both sides under the broiler until golden. Rub the toasts very lightly with a peeled garlic clove.
3. Spread a tablespoon of fresh ricotta on each toast, them put them on a platter. Spoon the marinated tomatoes over the toasts. Sliver or tear the basil leaves and arrange over the crostini.