Baked Peppered Ricotta Crostini with Roasted Tomatoes

Serves: 4 Save

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

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

Learn how to make this recipe at Foodie Crush