The spread of blue cheese and cream ricotta is the best goes well with baked tomatoes. Spread of three types of cheese on a slice of crispy bread makes you feel the real mixture Italian flavors. And fragrant basil is something without which it’s hard to imagine an Italian dish. Everything is getting ready pretty quickly as bread and tomatoes are roasted in the oven grilling, it only takes a few minutes, but you shouldn’t to lower your eyes from the oven, because in this mode, what you fry, can quickly go from the golden crust stage to charring. Spread the cheese spread on the toasted bread, top put tomatoes, sprinkle with cheese and serve crostini beautifully spread out on a platter.
The author of the recipe is Barbara Estabrook – the ideological inspirer of the farm in Florida, represents its staff at cooking competitions, received prizes in the Snacks / Salads categories; Department of Natural Resources and Wisconsin Environmental Authority posted her copyright notes on plants
Time: 30min Difficulty: easy Quantity: one 6 canapes Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. cut in half cherry tomatoes
- 3 tbsp. l finely chopped shallots
- 2.5 tbsp. l olive oil split
- 0.5 tbsp. l balsamic vinegar
- 3/4 Art. ricotta
- 1/4 Art. crumbled blue cheese loosely packed in beaker
- 1/4 Art. finished pesto
- 3/4 tsp salt, separate
- 1 tsp freshly squeezed lemon juice
- 1 tsp grated lemon peel, without slide
- 16 slices of French or peasant baguette, sliced obliquely on slices 0.5 cm thick.
- 2-3 turns of black pepper mill (hand mill)
- 3 tbsp. l finely chopped fresh basil leaves
- 1/4 Art. finely grated fresh pecorino romano cheese, loose laid in a measuring cup
Recipes with similar ingredients: baguette, cherry tomatoes, pesto, ricotta cheese, blue cheese, pecorino romano cheese, basil, croutons
Recipe preparation:
- Install the oven grill 12-15 cm away from heating element and preheat the oven in grill mode to maximum temperature. Cover the heavy-duty baking sheet aluminum foil.
- In a small bowl, gently mix the tomatoes, shallots, 0.5 tbsp. l olive oil and vinegar. Spread the mixture on prepared baking sheet. Place the pan on the wire rack under heating element of the oven. Fry until the tomatoes are slightly covered with black spots, about 4 minutes with the door closed the oven. Stir the vegetable mixture with a spatula and fry for another 3 minutes with closed oven door. Remove from the oven and transfer the mixture. slotted spoon in a small bowl; set the bowl aside until ready use. Leave the oven on in grill mode.
- While the tomatoes are fried, mix ricotta in a small bowl, blue cheese, pesto, 0.5 tsp salt, lemon juice and zest lemon.
- Arrange the baguette slices on a large baking sheet and grease the remaining 2 tbsp. l olive oil. Put the pan on grill under the heating element of the oven and fry until golden, about 1 minute on each side, watching so that the bread does not burn. Put the baguette out of the oven.
- To assemble crostini, season the remaining vegetable mixture 1/4 tsp salt and pepper, then add basil.
- Spread a portion of the ricotta mixture on each slice of crostini. Top with tomato-onion mixture, then sprinkle with grated cheese, dividing all the ingredients equally between slices of bread. Shift on a serving plate and serve.
