Cherry Tomato Crostini with Whipped Ricotta

Experience the delightful blend of flavors in Cherry Tomato Crostini with Whipped Ricotta. Crispy toasted baguette slices are topped with creamy whipped ricotta, marinated cherry tomatoes, fresh basil, and garlic. Finished with a drizzle of fig balsamic and olive oil, these crostini are the perfect appetizer for any summer gathering.

Ingredients:

For the Crostini:

• 2 pounds ripe cherry tomatoes, halved
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/2 cup chopped fresh basil (about 3/4 ounce)
• 2 cloves garlic, pressed or minced
• 1 baguette (French bread)
• 5 tablespoons ultra-premium extra virgin olive oil, divided
• 2 tablespoons fig balsamic, or balsamic vinegar of choice

For the Whipped Ricotta:

• 1 cup whole milk ricotta, the freshest you can get
• 2 tablespoons Milanese Gremolata Infused Olive Oil, or oil of choice
• 2 teaspoons fresh parsley, finely chopped
• 1 teaspoon fine sea salt
• Fresh ground pepper, to taste

Instructions:

1. Prepare the Tomatoes:
   • Preheat the oven or a gas grill to 450°F. Line a large, rimmed baking sheet with parchment paper for easy clean-up, if desired.
   • Halve the cherry tomatoes and transfer them to a medium mixing bowl. Add 1/2 teaspoon sea salt, basil, and garlic. Stir to combine and set aside to marinate while you prepare the bread.
2. Prepare the Bread:
   • Slice the baguette on the diagonal into pieces no wider than 1/2 inch. Lightly brush both sides of each slice with 2 to 3 tablespoons of olive oil.
   • Place the slices in a single layer on the prepared baking sheet and bake on the middle rack for 6 to 9 minutes, until crisp and golden on top. Transfer the toasts to a wire rack to cool.
3. Make the Whipped Ricotta:
   • Place the ricotta in a small mixing bowl. Using a hand mixer with a whisk attachment or beaters, whisk the ricotta for 2 minutes until smooth and creamy.
   • Add the parsley, sea salt, and Milanese Gremolata Infused Olive Oil. Continue mixing for another minute until well combined.
4. Assemble the Crostini:
   • Spread a couple of teaspoons of the whipped ricotta on each slice of toasted baguette.
   • Carefully drain the excess tomato juice that has accumulated in the bowl. Add the remaining 3 tablespoons of olive oil to the tomatoes, stir to combine, and season with additional salt and fresh ground pepper to taste.
   • Add a rounded spoonful of the marinated tomatoes over the ricotta on each toast.
5. Serve:
   • Arrange the crostini on a platter and drizzle with additional olive oil. Sprinkle with sea salt, if desired.

Enjoy your Cherry Tomato Crostini with Whipped Ricotta!