Grape tomatoes sauteed with garlic and herbs on a toasted baguette with ricotta and prosciutto.
You can never go wrong with cheese and bread. Put some sauteed grape tomatoes, prosciutto, cheese and crostinis together and you get the rock star of all appetizers.
If you grow tomatoes then you know how much a single plant can produce. If you can’t give the excess tomatoes away you are most likely searching the web for recipes. After all, they can’t go to waste. Have bigger tomatoes in the garden? Check out my Grilled Pepperoni & Cheese Tomatoes Recipe.
Quick to make. Easy to assemble. The only downfall to these super flavorful crostinis is that you will eat so many that you will not want the main course when it arrives. Filling up on appetizers isn’t always a bad thing, right?
Sauteed Grape Tomato Crostini
1 baguette, sliced
1/2 stick butter, softened
1/2 cup freshly grated Parmesan cheese
1/2 cup Ricotta cheese
6 slices of prosciutto, cut into pieces to fit on baguette.
1 pint grape tomatoes, sliced
2 Tbs olive oil
1/2 tsp dried basil
1/2 tsp dried thyme
2 cloves garlic, minced
2 Tbs fresh chopped oregano
Butter the top of the baguette slices and sprinkle with Parmesan cheese.
Place baguette slices on a baking tray and toast in your oven: 10 minutes at 350F. or in a toaster oven until golden brown.
Layer the baguette slices with a teaspoon of Ricotta cheese and prosciutto.
In a saute pan heat olive oil on medium heat.
Add basil, thyme, and minced garlic and stir.
Add grape tomatoes and swirl and toss tomatoes to coat with oil, herbs, and garlic.
Saute for about 2 minutes. The skin on the tomatoes will have started to shrivel.
Remove from heat and with a slotted spoon top baguette with tomatoes.
Garnish will fresh oregano.