18 Mar Roasted Tomato Crostini with Basil Pesto

Roasted-Tomato-CrostiniWhenever I am having guests over my favorite little bite to make is a crostini. Crostinis are not only great for entertaining but they are extremely easy to make and the flavor combinations of what you put on top and how you assemble them is endless. These crostinis are topped with creamy ricotta, roasted cherry tomatoes, and basil pesto.

I made these recently when I had two friends of mine over for a working session and enjoyed these with a bottle of Nebbioli red wine. Nothing gets better then some friends, food, and wine!

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Roasted Tomato Crostini with Basil Pesto Recipe

By Justine Published: March 18, 2014

  • Yield: 25 crostinis

Whenever I am having guests over my favorite little bite to make is a crostini. Crostinis are not only great for entertaining but they …

Ingredients

Instructions

  1. Preheat oven to 400 degrees F
  2. Thinly slice baguette into 25 slices, place on a clean cookie sheet and drizzle 1/2 tsp olive oil over bread
  3. Place in oven and bake for 10-12 minutes or until the edges have turned a golden brown and the slices become "mini toasts"
  4. Remove from oven and let cool
  5. Cut cherry tomatoes into quarters and place on a clean cookie sheet with the seed side of the tomatoes facing up
  6. Sprinkle 1/2 tsp salt and 1/2 tsp black pepper over the tomatoes. Drizzle 1 tbls olive oil over the tomatoes
  7. Place tomatoes in the oven and bake for 30 minutes
  8. Once the tomatoes have roasted, remove from oven and set aside to let cool
  9. To make the basil pesto, place basil, parmesan cheese, 1/4 tsp salt, and 1/4 tsp pepper into a food processor, put processor on high speed until well blended
  10. Slowly pour in olive oil, keep processor on high until a creamy mixture is formed
  11. Spread ricotta on toasts, top with roasted tomatoes, and drizzle basil pesto on top (I used a plastic squeeze bottle to make it easier)
  12. Enjoy!

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