Cherry Tomato Crostini with Ricotta Cheese
Diane Rossen Worthington's Cherry Tomato Crostini with Ricotta Cheese makes a simple “go-to appetizer for a taste of summer any time of year.”
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.seniorsguide.com.
Cooking tools:
- Skillet
- Saute pan
- Fork
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Baguette slicing knife
- Baking sheet
- Rectangular platter
- Oven
- Stove
- Mixing bowl
- Spoon
- Tongs
- Kitchen timer
Ingredients
- 1/4 cup olive oil
- 1 medium shallot, thinly sliced
- 4 medium garlic cloves, peeled and halved
- 1 pint yellow and red cherry tomatoes
- 2 branches thyme
- Salt
- Freshly ground black pepper
- 16 (1/2-inch thick) baguette slices
- 3/4 cup ricotta cheese, full-fat preferred
- 2 tablespoons chopped fresh basil leaves
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