Roasted Tomato & Ricotta Basil Crostini
Published Feb 23, 2022
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This Roasted Tomato & Ricotta Basil Crostini is made with just five ingredients (not including oil, vinegar, salt, and pepper) and is the perfect appetizer for entertaining guests.

Roasted Tomato & Ricotta Basil Crostini
Ingredients
- 1 pint cherry tomatoes
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon sugar
- ¼ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 cup part-skim ricotta cheese
- ¼ cup fresh basil leaves, , slivered
- 1 gluten-free baguette, , thinly sliced
Instructions
- Preheat the oven to 300°F. In a small bowl, toss together the tomatoes, vinegar, olive oil, sugar, salt, and pepper.
- Line a rimmed baking sheet with foil and place the tomato mixture on the baking sheet.
- Bake until the tomatoes just begin to burst, about 30-35 minutes. Toss the mixture once halfway through the baking process. When most of the tomatoes look to have burst, remove the baking sheet from the oven and allow them to cool slightly.
- Gently toast the baguette slices under a broiler in the oven for about 1 minute. Watch closely, as they can burn quickly. Once toasted, top each baguette slice with about 2 teaspoons ricotta, a spoonful of the tomato mixture, and some slivered basil.
- Lightly drizzle any remaining vinegar and olive oil from the sheet pan over the prepared crostini. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.