Tomato and Ricotta Crostini


  • 4 thick slices sourdough or other crusty bread
  • 1 large clove garlic, peeled
  • 4 tbsp 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 tbsp minced fresh oregano plus extra sprigs for garnish
  • 2 cups cherry tomatoes cut in half lengthwise
  • 2 tbsp 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. Place a single slice on each of 4 plates. Drizzle 2 tablespoons of olive oil over the slices. Set aside.
  2. In a medium bowl, combine the ricotta cheese, salt, pepper, grated cheese and oregano until smooth. Divide and spread the mixture evenly over the 4 slices.
  3. In a separate bowl, toss the tomatoes with the remaining 2 tablespoons oil, the vinegar and sugar.
  4. Place tomato slices over the top of the ricotta and add a sprig of oregano for garnish. Serve immediately.
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