Ricotta and Balsamic Tomato Crostini
- 1 pint cherry tomatoes, washed and dried
- 1/4 cup balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cheese, part-skim ricotta
- 1 demi or half baguette, sliced thinly on the diagonal
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat oven to 300º F. Line a rimmed baking sheet with foil.
In a small bowl, toss tomatoes with vinegar, olive oil, brown sugar, salt and pepper. Place tomato mixture on the foil sheet in an even layer. Bake for 30 minutes or until tomatoes start to burst, stirring or shaking sheet tray about halfway through cooking. Let cool slightly on sheet tray.
Toast baguette slices in a toaster oven or under the broiler of your oven – watch them carefully as they brown quickly. Top each with a small spoonful of Ricotta cheese and then a couple tomatoes. Drizzle balsamic and olive oil from the sheet pan over crostini. Serve immediately.