Roasted Tomato, Ricotta & Basil Crostini – Cooking Aboard with Jill
Bake 30 to 35 minutes until eggs are firm. Garnish with chili flakes and green onion ends that are diced. Run knife around cups to loosen. And you can serve with hollandaise sauce for a richer taste....
Ingredients
- ½ loaf baguette
- Olive oil, for brushing
- Salt and pepper, to taste
- 1 cup grape or cherry tomatoes cut in half
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon, grated nutmeg
- Chili flakes, to taste
- 1 cup ricotta cheese
- ½ teaspoon garlic powder
- 8 leaves fresh basil, cut (chiffonade) into small pieces
- Salt and pepper to taste
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