Roasted Tomato, Ricotta and Basil Crostini Recipe | Trisha Yearwood
This Roasted Tomato, Ricotta and Basil Crostini recipe delivers incredible flavor with minimal effort. Easy to make and hard to stop eating.
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Cooking tools:
- Pastry brush
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
- 1/2 loaf baguette
- Olive oil, for brushing
- Kosher salt
- freshly ground black pepper
- 1 cup grape or cherry tomatoes, cut in half
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 cup ricotta cheese
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 8 leaves fresh basil, cut into chiffonade
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