Roasted Tomato Crostini with Whipped Ricotta

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This is the perfect little bite for your next cocktail party! You can use store bought crostini or make your own. I used whole milk ricotta whipped up with mascarpone on this particular day but goat cheese would be lovely too, or burrata. Pair these babies with a light crisp wine like Rosé, or Sancerre and you’ve got yourself a party!


2 pints of cherry tomatoes

1/2c olive oil

1 tsp sea salt

2 sprigs of thyme

1 head of garlic, unpeeled but broken into cloves

20-30 crostini (store bought or homemade)

1/2 cup ricotta cheese, room temperature

1/2cup mascarpone, room temperature

Pre heat your oven to 300 degrees. Toss the tomatoes, olive oil, sea salt and thyme on a baking tray and bake for 3 hours.

Meanwhile in a small bowl with a whisk begin to gently whip the ricotta and mascarpone cheese together until light and fluffy. Season with salt and pepper and set aside.

When the tomatoes are done roasting pluck them out of the oil and reserve them to the side. Keep the oil in a small bowl, you’ll use that to drizzle on top of the crostini just before serving. Save the garlic cloves too, the skins should slide off quite easily. Mash the garlic cloves into a paste.

Next, spread a bit of the garlic paste on top of each crostini, then add the ricotta mixture, 3-4 tomatoes and a drizzle of the reserved olive oil. Sprinkle each crostini with sea salt and serve!


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