
Baked Peppered Ricotta Crostini with Roasted Tomatoes
Ingredients (24)
- Fresh Ricotta Cheese:
- from Donna Hay magazine
- makes 1 1/4 cups
- 6 cups 48 fl oz full cream milk
- 2 T white vinegar
- 1 tsp kosher salt
- In a saucepan
- Baked Peppered Ricotta Crostini with Roasted Tomatoes:
- inspired by Donna Hay magazine
- serves 4-6 as an appetizer
- for peppered ricotta crostini
- 1 1/4 cups fresh ricotta cheese
- 1/3 cup grated pecorino or parmesan cheese
- 1 clove garlic
- kosher salt
- 1/2 tsp fresh cracked pepper
- 1 tsp fresh thyme leaves
- 8 slices french or sourdough baguette
- Preheat oven to 250 degrees. In a bowl
- *for roasted tomatoes
- 1 pint cherry tomatoes
- olive oil
- kosher salt
- Preheat oven to 250 degrees. In a bowl
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Directions
Learn how to make this recipe at Foodie Crush