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Ricotta and Roasted Tomato Crostini is for Snack.

Ricotta and Roasted Tomato Crostini takes 15 minutes to prepare.

Ricotta and Roasted Tomato Crostini takes 25 minutes to cook.

Ricotta and Roasted Tomato Crostini makes 24 servings.

The ingredients for Ricotta and Roasted Tomato Crostini are:

7-8 plum tomatoes
2 tbsp olive oil
½ tsp ground black pepper
¼ tsp salt
1-2 baguettes
2 cups ricotta
3 tsp balsamic vinegar
1/3 cup chopped fresh basil

Here is how you make Ricotta and Roasted Tomato Crostini:

Preheat oven to 400°F. Line baking sheets with parchment paper, or lightly grease. Slice tomatoes crosswise into ¼” rounds. In bowl, toss together tomatoes, oil, pepper and salt. Place in single layer on prepared baking sheets. Bake in centre of oven for 15 minutes. Set aside. Turn oven to BROIL.Cut baguettes into ½” slices, cutting at an angle. Place on a wire rack set over a baking sheet. Broil 6-7 minutes, flipping slices ½ way through. Spread each toast with some ricotta. Top with a tomato slice, a drizzle of vinegar, and a pinch of basil.Number of Servings: 24Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Ricotta and Roasted Tomato Crostini is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 130.6

• Total Fat: 4.7 g
• Cholesterol: 10.5 mg
• Sodium: 197.3 mg
• Total Carbs: 16.9 g
• Dietary Fiber: 1.1 g
• Protein: 5.1 g

Ricotta and Roasted Tomato Crostini is Italian cuisine.

The dietary needs meet for Ricotta and Roasted Tomato Crostini is Sugar Free