Seasonal Recipes

Roasted Tomato and Ricotta Crostini

Serves 4

3 tablespoons extra-virgin olive oil
6 tomatoes
Coarse salt and ground pepper
2 cups ricotta cheese
Balsamic vinegar

8 slices white sourdough

  1. Preheat oven to 160 C. On a rimmed baking sheet, drizzle olive oil over tomatoes and season with salt and pepper. Bake until tomatoes are very soft and skins have burst, 1 hour. (Refrigerate roasted tomatoes in an airtight container, up to 3 days.) Divide cheese among crostini and top with roasted tomatoes. To serve, drizzle with oil and vinegar and season with salt and pepper. Sprinkle with fresh herbs. lemon zest and/or crisp dressed lettuce.