Roasted Cherry Tomato, Beet Green and Ricotta Crostini Recipe
Roast cherry tomatoes with beet greens and ricotta on crusty bread for a flavorful winter appetizer. Perfectly simple and delicious!
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at greenerideal.com.
Cooking tools:
- Freezer
- Zip-top bag
- Oven
- Baking sheet
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 4 cups fresh or frozen cherry tomatoes
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- freshly ground black pepper, to taste
- 1 1/2 cups beet greens, roughly chopped
- 1/2 teaspoon chili flakes
- 1/2 cup skim milk ricotta
- 1 tablespoon lemon juice
- 8 slices rustic sourdough bread or baguette
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Cherry Tomato and Beet Crostini
almanac.com
Roasted Tomato + Ricotta Crostini
laurasvegantable.com
Confit Cherry Tomato and Ricotta Toasts | RICARDO
ricardocuisine.com
Roasted Cherry Tomato Bruschetta with Basil and Ricotta
oldtownolive.com
Ricotta Crostini Recipe with Garlic and Cherry Tomatoes
saveur.com
Cherry Tomato Crostini
inthecuriouskitchen.com
Baked ricotta with cherry tomatoes | Recipe Cart
getrecipecart.com
Cherry Tomato Crostini with Ricotta Cheese
seniorsguide.com