Ricotta Roasted Cherry Tomato Crostini

5 from 5 votes

Whipped ricotta roasted cherry tomato crostini topped with olive oil, basil, and flaky sea salt are a wonderfully simple crowd-pleasing appetizer!

Prep Time15

Cook Time20

Total Time35

Course: Appetizer

Cuisine: Italian

Servings: crostini

Preheat oven to 450f.
Toss the cherry tomatoes with 2 tablespoons of extra virgin olive oil and kosher salt. Spread the tomatoes on a parchment paper-lined baking sheet and roast for 15-20 minutes or until wilted and charred.
Meanwhile, whip the ricotta until smooth with a whisk or hand blender.
Cut a loaf of Italian bread or a baguette into 16 1/4-inch thick diagonal pieces.
Lay the bread pieces out on a baking sheet and spread a thin layer of olive oil onto each piece. Toast the bread in the oven for 4-5 minutes or until warmed through and golden.
Remove the bread and rub the garlic clove lightly onto each piece. Let the bread cool for 3-4 minutes then spread a thin layer of the whipped ricotta onto each piece. Top with 2-3 roasted cherry tomatoes per slice of bread and add a couple of pieces of hand-torn basil.
Drizzle a touch of extra virgin olive oil onto the crostini and sprinkle a few flakes of flaky sea salt. Enjoy!

You will not need more than 3 cherry tomatoes per crostini so that means you could get by with roasting exactly 48 cherry tomatoes. If using more tomatoes, save the rest for another use or enjoy them as is.
Any type of tomato can be used, but cherry tomatoes and plum tomatoes have the most flesh and the least amount of liquid, making them great for this crostini recipe.
Leftovers can be saved for up to 3 days but the crostini are best eaten right away.