Ricotta Crostini with Burst Tomatoes and Basil Oil
Ingredients
- 1baguette (about 12 inches)
- 1 cupricotta cheese
- 1½ cupcherry tomatoes
- ¼ cupolive oil
- ½ cupfresh basil
- 2garlic cloves
- 1lemon
- ·sea salt
- ·red pepper flakes
Prep
- 01
Halve the cherry tomatoes.
- 02
Juice the lemon.
- 03
Mince 2 garlic cloves.
- 04
Tear or roughly chop about 1/2 cup fresh basil.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the burst tomatoes and cook for 4–5 minutes, stirring gently, until they begin to blister and release their juices. Season with a pinch of salt and set aside.
- 02
Blend the basil, 2 minced garlic cloves, and remaining 2 tablespoons olive oil in a small food processor or blender until smooth and fragrant. Season with salt to taste.
- 03
Slice the baguette on a diagonal into 1/2-inch-thick pieces. Arrange on a rimmed baking sheet and broil on high for 1–2 minutes per side, until lightly toasted and golden.
- 04
Spread 1 to 2 tablespoons ricotta on each warm crostino. Top with a spoonful of the burst tomatoes (with their oil), a drizzle of basil oil, a squeeze of fresh lemon juice, and a tiny pinch of red pepper flakes.
- 05
Serve immediately while the bread is still warm.
Spice Tips
For warmth, scatter a few more flakes of red pepper on top. For complexity, add a small pinch of smoked paprika to the basil oil or grind a touch of black pepper over the finished crostini.
Make the basil oil up to 1 day ahead and refrigerate; bring to room temperature before serving. Ricotta should be at room temperature for the best flavor and spreadability.