Roasted Tomato Crostini with Basil Pesto Recipe

By Justine Published: March 18, 2014

• Yield: 25 crostinis

Whenever I am having guests over my favorite little bite to make is a crostini. Crostinis are not only great for entertaining but they …

Ingredients

• 1 medium baguette
• 1/2 tsp olive oil
• 10 oz cherry tomatoes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbls olive oil
• 1 cup ricotta cheese
• 1 cup basil (packed)
• 1/4 cup parmesan cheese (grated)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil

Instructions

1. Preheat oven to 400 degrees F
   
2. Thinly slice baguette into 25 slices, place on a clean cookie sheet and drizzle 1/2 tsp olive oil over bread
   
3. Place in oven and bake for 10-12 minutes or until the edges have turned a golden brown and the slices become "mini toasts"
   
4. Remove from oven and let cool
   
5. Cut cherry tomatoes into quarters and place on a clean cookie sheet with the seed side of the tomatoes facing up
   
6. Sprinkle 1/2 tsp salt and 1/2 tsp black pepper over the tomatoes. Drizzle 1 tbls olive oil over the tomatoes
   
7. Place tomatoes in the oven and bake for 30 minutes
   
8. Once the tomatoes have roasted, remove from oven and set aside to let cool
   
9. To make the basil pesto, place basil, parmesan cheese, 1/4 tsp salt, and 1/4 tsp pepper into a food processor, put processor on high speed until well blended
   
10. Slowly pour in olive oil, keep processor on high until a creamy mixture is formed
    
11. Spread ricotta on toasts, top with roasted tomatoes, and drizzle basil pesto on top (I used a plastic squeeze bottle to make it easier)
    
12. Enjoy!
    

• Skill Level: Easy

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