Krystal Keith in the Kitchen: Roasted Tomato Crostini

May 20 | Posted by: TKO Artist Management

These are outrageous! So much flavor, so much texture, so incredibly delicious. These little crostini are a perfect afternoon snack, appetizer for your family dinner or hors d’oeuvre at your dinner party. I am always tempted to hide these little guys for my own personal snacks and find something else to serve my guests (I would never….or would I?) These take minimal work and minimal ingredients, and they pack a powerful — and elegant — punch in each little bite. 

Roasted Tomato Crostini

1 12-inch baguette (sourdough, French or Italian)

2 1/2 cups cherry tomatoes, halved

2-3 cloves garlic, peeled, roasted and mashed into a paste*

1 cup ricotta cheese

4-6 medium basil leaves, cut into ribbons olive oilsalt and pepper

Preheat oven to 400 degrees.Place tomatoes in a small baking dish and drizzle with olive oil. Separately, peel a few cloves of garlic and place them in a piece of foil. Add a drizzle of olive oil, fold up the foil and place it in the oven with the tomatoes. Let the garlic cool and use a fork to mash the cloves into a paste.

Set oven to broil and slice the baguette at an angle in 1/2-inch thick slices. Broil the crostini slices until they reach a light golden brown. Mix the roasted garlic paste and some salt and pepper into the ricotta cheese, spread onto each crostini, top with roasted tomatoes and garnish with a few ribbons of basil.

*Note:  If you don’t want to take the time to roast the garlic, you can buy a tube of garlic paste at most grocery stores and sauté one tablespoon of it in a skillet for a minute or two to cook off that raw garlic flavor.

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