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Honey Ricotta and Roasted Tomato Crostini

An upgraded version of bruschetta that has honey ricotta/goat cheese and pan-roasted tomatoes with garlic and herbs layered on crostini.

Total Time

40min

4.3

4 Ratings

Author: Well Worn Fork

Servings:

Ingredients

•

Baguette

•

3/4 cup

Ricotta Cheese

•

1/3 cup

Goat Cheese

•

1/2 Tbsp

Honey

•

1/2

Orange , zested

•

7 cloves

Garlic , chopped

•

3 cups

Halved Cherry Tomatoes

•

2 Tbsp

Chopped Fresh Basil

•

1 Tbsp

Chopped Fresh Sage

•

1/4 cup

Olive Oil

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Put your oven on low broil.

Mix Cherry Tomatoes (3 cups) , Garlic (7 cloves) , Fresh Basil (2 Tbsp) , Fresh Sage (1 Tbsp) , Olive Oil (1/4 cup) , Salt (to taste) , and Ground Black Pepper (to taste) in a sauté pan and put it in the oven for 35 minutes. Make sure to stir a few times during cooking.

While tomatoes are in the oven, mix Ricotta Cheese (3/4 cup) , Goat Cheese (1/3 cup) , Honey (1/2 Tbsp) , and Orange (1/2) in a small bowl with cracked black pepper to taste.

Cut ¼-inch slices of the Baguette (1) and place in the oven on broil for a minute on each side.

Assemble each crostini by putting the cheese mix on the toasted bread followed by the tomato mixture on top. Enjoy right away.

Nutrition Per Serving

CALORIES

339

FAT

13.6 g

PROTEIN

11.5 g

CARBS

42.1 g