Whipped Ricotta Crostini with Roasted Tomatoes

Whipped Ricotta Crostini with Roasted Tomatoes

Ingredients:

Cherry Tomatoes
Olive Oil
Garlic
Ricotta
Basil
Balsamic Vinegar
Honey
Salt & Black Pepper

1. In a small baking dish, combine cherry tomatoes, olive oil, 2 minced garlic cloves, and salt & pepper. Bake at 400F for 20 minutes or until tomatoes have burst and are aromatic.

2. Meanwhile, blend together ricotta, 1 minced garlic clove, olive oil (about 1 Tbsp.), 1/2 c. fresh basil, and salt & pepper. Blend until smooth and delicious.

3. Slice your bread about 1/2 inch thick. Brush with olive oil. For even more garlic flavor, infuse your olive oil with 1 minced garlic clove. Bake at 400F for 10-12 minutes until toasted.

4. Make balsamic glaze by combining 1 c. balsamic vinegar & 2 Tbsp. honey. Gently boil and simmer until reduced by half - about 15 minutes.

5. Assemble! Add 1-2 Tbsp. ricotta mix to toasted bread (cooled) & top with tomatoes. Sprinkle with fresh basil and drizzle with balsamic glaze.