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Sauteed Grape Tomato Ricotta Crostini

Ricotta Crostini topped with sauteed grape tomatoes, prosciutto and, garlic, and herbs.

Ricotta Crostini

These ricotta crostinis are 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?

Ingredients for Ricotta Crostini

  • baguette
  • olive oil
  • grated Parmesan cheese
  • Ricotta cheese
  • prosciutto
  • grape tomatoes
  • dried basil
  • dried thyme
  • garlic cloves
  • fresh oregano: garnish
Ricotta Crostini

How to Make Ricotta Crostini

First, slice your baguette into about 1/4 inch slices. Brush olive oil on the top of the baguette slices and sprinkle with Parmesan cheese. Place the baguette slices on a baking tray and toast in your oven: 10 minutes at 350F. or in a toaster oven until golden brown.

Next, spread a layer of Ricotta Cheese on the crostini and top with prosciutto slices.

Now it is time to saute the cherry tomatoes. In a saute pan heat 2 tbsp olive oil on medium heat. Next, add basil, thyme, and minced garlic and stir for 30 seconds. The garlic and herbs will be fragrant.

Add grape tomatoes and toss tomatoes to coat with oil, herbs, and garlic. Saute for about 2 minutes. The skin on the tomatoes will have started to blister.

Remove from heat and with a slotted spoon top the ricotta crostini with herbed tomatoes.

Garnish will fresh oregano. Serve immediately.

Recipe Tips

  • Do not add the sauteed tomatoes until ready to serve.
  • Crostini can be made up to 2 days in advance. Store in an sealed bag.
  • Use store bought crostini to save time.

More Crostini Recipes

Sauteed Grape Tomato Crostini

Ricotta Crostini
5 from 2 votes
Print

Ricotta Crostini

Ricotta Crostini topped with sauteed grape tomatoes, prosciutto and, garlic, and herbs.

Course Appetizer
Cuisine Italian
Keyword Crostini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 60
Author Stephanie Jackson

Ingredients

  • 1 baguette sliced about 1/4 inch thick
  • 3/4 cup olive oil
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Ricotta cheese
  • 6 slices prosciutto cut into pieces to fit on baguette.
  • 1 pint grape tomatoes sliced
  • 2 Tbsp olive oil
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 2 cloves garlic minced
  • 2 Tbsp fresh chopped oregano garnish

Instructions

  1. Brush olive oil on 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.

  2. Layer the crostini slices with Ricotta cheese and prosciutto.

  3. In a saute pan heat 2 tbsp olive oil on medium heat.

  4. Add basil, thyme, and minced garlic and stir for 30 seconds.

  5. Add grape tomatoes 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.
  6. Remove from heat and with a slotted spoon top ricotta crostini with herbed tomatoes.

  7. Garnish will fresh oregano. Serve immediately.

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