Tomato and Ricotta Crostini

Crostini are thick slices of crusty Italian bread toasted or browned in a little olive oil, rubbed with a clove of garlic, and topped with anything from herbs to vegetables, anchovies, olives, cured meats, and whatever else you can think of.

It is critical to use dense, coarse bread that, when toasted, a clove of garlic can act like a cheese grater when rubbed over the bread. Extra virgin olive oil is drizzled over the slices and finds its way into the little nooks and crannies in the bread. Toppings are added next.



  • 4 thick slices sourdough or other crusty bread
  • 1 large clove garlic, peeled
  • 4 TBS extra virgin olive oil
  • 1 cup ricotta cheese, well drained
  • 1/2 tsp salt
  • 1/4 TSP coarsely ground black pepper
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 2 TBS minced fresh oregano plus extra sprigs for garnish
  • 2 cups cherry tomatoes cut in in half lengthwise
  • 2 TBS white balsamic vinegar
  • 1 TSP sugar


  1. Either toast or brown the bread in a little olive oil non-stick pan. Remove bread and rub the garlic clove evenly over each slice.
  2. Place a single slice on each of 4 plates. Drizzle 2 tablespoons of olive oil over the slices. Set aside.
  3. In a medium bowl, combine the ricotta cheese, salt, pepper, grated cheese and oregano until smooth.
  4. Divide and spread the mixture evenly over the 4 slices.
  5. In a separate bowl, toss the tomatoes with the remaining 2 tablespoons oil, the vinegar and sugar.
  6. Place tomato slices over the top of the ricotta and add a sprig of oregano for garnish. Serve immediately.
  7. Serve immediately.
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