Herbed Ricotta & Tomato Crostini

Author: Mary Ann Dwyer
Time: 20 minutes
Servings: 20 pieces

Ingredients

5 medium vine ripe tomatoes, sliced and then halve each slice
1 15 ounce container whole milk ricotta cheese
2 Tbsp. grated parmesan cheese
3 Tbsp. fresh basil, finely chopped
1 Tbsp. chives, finely chopped
2 French baguettes, cut into 1/2 inch slices (20 slices)
2 garlic cloves, peeled
3 Tbsp. olive oil
kosher salt and pepper to taste

Instructions

1. Slice and then halve the tomatoes and season with salt and pepper.
2. In small bowl stir together the ricotta cheese, parmesan cheese, basil, chives, 1 tsp. kosher salt and 1/2 tsp.

ground pepper.

3. Slice each baguette into 10 slices about 1/2 inch thick. Place slices on a baking sheet and toast in the broiler

until lightly browned. Watch the tray so they don't burn. I put 10 slices on one tray and the other 10 on
another and broiled one tray at a time.

4. When done toasting rub each baguette slice with the garlic clove and then brush the tops of the baguette

slices with olive oil.

5. To assemble the crostini spread each slice with the ricotta mixture and then top each slice with two pieces of

the tomato. Season with salt and pepper and sprinkle with some extra parmesan is desired

Recipe by The Beach House Kitchen at http://thebeachhousekitchen.com/2015/01/26/herbedricottaandtomatocrostini/