Time: 40 min.
Complexity: easily
Servings: 6 - 8

An appetizer of crostini arranged on a platter looks elegant and is very appetizing, especially when served with baked tomatoes. Tomatoes baked in a dressing of honey, vinegar, and olive oil exude such a rich flavor that they are hard to resist. Spread toasted baguette slices with ricotta-garlic spread, pile the baked tomatoes on top, sprinkle with chopped basil, and serve while the crostini are still warm.

Ingredients:

Crostini

• Half a baguette
• Olive oil, for greasing

Baked tomatoes

• 1 cup grape or cherry tomatoes, halved
• 1 tbsp. honey
• 1 tbsp. l. olive oil
• 1 tbsp red wine vinegar

Spread

• 1 cup ricotta
• 1 tbsp. l. olive oil
• 0.5 tsp garlic powder
• 8 leaves of fresh basil, thinly sliced

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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toast, cherry tomatoes, ricotta cheese, basil

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Preparation:

Step 1
• Preheat oven to 190°C. Line 2 baking sheets with parchment paper.
Step 2
• Slice the baguette thinly and place on one of the prepared baking sheets. Brush the bread with olive oil and season with salt and pepper to taste. Bake until golden brown and crispy, about 15 minutes.
Step 3
• Baked tomatoesIn a medium bowl, combine the tomatoes, honey, olive oil, and red wine vinegar, season with salt and pepper. Transfer the mixture to another prepared baking sheet and roast until the tomatoes begin to brown and shrivel, about 25 minutes.
Step 4
• SpreadIn a medium bowl, thoroughly combine the ricotta, olive oil, and garlic powder. Season with salt and pepper.
Step 5
• When the crostini have cooled slightly, spread each slice with the ricotta mixture, top with baked tomatoes, and drizzle with the juices. Garnish with thinly sliced ​​basil.

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