Crostini with Tomato Jam and Ricotta

These crostini with tomato jam and ricotta are a delicious and impressive appetizer especially at summer’s end when ripe tomatoes are abundant.

5 from 1 vote

Prep Time 10

Cook Time 10

Total Time 20

Course Appetizers

Cuisine American

Servings crostini

Calories 25 kcal

1 recipe Heirloom Tomato Jam
1 recipe Fresh Homemade Ricotta
12 slices about ¼ inch thick of good baguette (not sourdough) lightly toasted in the oven
12 cherry tomatoes halved I used green cherry tomatoes for their slight tartness, which played nicely with the sweet tomato jam and ricotta
Freshly ground pepper
Coarse salt
Aged balsamic vinegar (optional)

Spread a thin layer of the tomato jam; give it a little twist of fresh ground pepper, then add the tomato half. Put a few grains of the salt on top and then just a drop of the balsamic, if using. Serve at room temperature. (Make close to serving so they don’t get soggy).
To cook the Crostini: Slice the baguette on the bias to give it maximum spread room; then put them into a 325° oven for about 10 – 15 minutes, turning them once, until they are crisp and just beginning to brown. You don’t want the bread to be too dark – but you do want it crisp.

Find the recipe for Tomato Jam here

Find the recipe for Homemade Ricotta Cheese here

If you use a store-bought ricotta, buy the best quality you can

These crostini are best made fresh to keep the bread crisp

Serving: 1gSodium: 61mgCholesterol: 3mgCalories: 25kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 3g

Keyword crostini, tomato crostini, tomato jam crostini

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