The appetizer in the form of crostini spread on a dish looks elegant and very appetizing, especially if it is crostini with baked tomatoes. Tomatoes baked in a dressing of honey, vinegar and olive oil, exude such a rich aroma that it’s hard to resist. Spread the toasted slices of baguette with a spread of ricotta and garlic, put baked tomatoes on top of a hill, sprinkle with chopped basil and serve while the dough is still warm. friends: 
Time: 40 minutes Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Crostini
- Half baguette
- Olive oil, for lubrication
Baked tomatoes
- 1 tbsp. grape tomatoes or cherry cut in half
- 1 tbsp. l honey
- 1 tbsp. l olive oil
- 1 tbsp. l red wine vinegar
Spread
- 1 tbsp. ricotta
- 1 tbsp. l olive oil
- 0.5 tsp garlic powder
- 8 slices of fresh basil, thinly sliced
Recipes with similar ingredients: croutons, cherry tomatoes, cheese ricotta, basil
Recipe preparation:
- Preheat the oven to 190 ° C. Cover 2 parchment baking sheets paper.
- Cut the baguette into thin slices and lay on one of prepared baking sheets. Grease the bread with olive oil, salt and pepper to taste. Bake until they become golden brown and crispy, about 15 minutes.
- Baked tomatoes: in a medium-sized bowl, mix tomatoes, honey, olive oil and red wine vinegar, salt and pepper. Put the mixture on another prepared pan and bake until the tomatoes begin to darken and wrinkle, about 25 minutes
- Spread: mix well in a medium bowl ricotta, olive oil and garlic powder. Salt and pepper.
- When the dough has cooled slightly, coat each slice with a mixture of ricotta, put the baked tomatoes on top, watering the stand out when baking juices. Garnish with finely chopped basil.
