roasted tomato crostini w/ ricotta cheese
I have a love-hate relationship with Sundays.
I love how relaxing they are.
I hate that it means tomorrow is Monday. Boo.
What's a girl to do?
Eat and lounge of course.
A little bread, some ricotta cheese, roasted tomatoes, oh and some Olympic volleyball action. A perfect afternoon, spent alongside mr handsome. cheers.
Roasted Tomato Crostini w/ Ricotta Cheese
1 french baguette, thinly sliced and toasted
1 1/2 cups ricotta cheese
1 pint grape tomatoes, halved
2 Tbsp olive oil
1/4 cup fresh basil, chopped
sea salt & pepper to taste
Preheat oven to 400F. Line baking sheet with foil and set aside.
Toss tomatoes with oil, salt, and pepper. Roast for 15-20 minutes, till tomato skins burst.
To assemble: Spread toasted baguette with ricotta cheese, top with tomato mixture, basil and a drizzle of balsamic vinegar.