Roasted Tomato Crostini W/ Ricotta

This recipe is perfect for a quick snack or a delicate app. Plus, you can make ahead and store for 3 days!


Sometimes the simplest things can be the most delicious. There’s no exception to the rule when it comes to this perfectly dainty yet incredibly simple Roasted Tomato Crostini.

This recipe comes from Martha Stewart, link HERE

I mean, seriously, this recipe is SO simple but feels like one million bucks. The subtle sweet and savory of a slow roasted tomato, the creamy and oh so fresh taste of ricotta, and a simple baguette sprinkled with olive oil and crusty salt & pepper. It will truly make a Wednesday at home feel like a Sunday in Tuscany.


So if you want to impress your friends and influence your neighbours, look no further. Here’s what you’ll need.


  • 3 Tablespoons Extra Virgin Olive Oil
  • 2 cups Ricotta Cheese
  • Coarse Salt % Pepper
  • Balsamic Vinegar
  • Baguette (I used a sourdough but preference is up to you)


1. Preheat oven to 300 degrees. On a rimmed baking sheet, drizzle olive oil over tomatoes and season with salt and pepper. Bake until tomatoes are very soft and skins have burst, 1 hour. (Refrigerate roasted tomatoes in an airtight container, up to 3 days.) Divide cheese among crostini and top with roasted tomatoes. To serve, drizzle with oil and vinegar and season with salt and pepper.