12slicesabout ¼ inch thick of good baguette (not sourdough) lightly toasted in the oven
12cherry tomatoes halvedI used green cherry tomatoes for their slight tartness, which played nicely with the sweet tomato jam and ricotta
Freshly ground pepper
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.