Cherry Tomato Crostini with Ricotta Cheese
Two people made this appetizer for the cookbook club. The results were equally delicious and both cooks used tomatoes picked that morning from their gardens. Aren’t they pretty?
Make this crostini as much as you can for the next few weeks before the tomatoes have petered out. It is essential to use a high quality fresh ricotta to maximize flavor and be sure to use the red pepper flakes, the heat they give adds a nice surprise and depth.
I’m addicted… it’s been on the menu just about every night since the first time it was made.
1 large shallot, finely diced
2 tablespoons red wine vinegar
Salt and pepper
½ cup olive oil
2 garlic cloves, smashed to a paste with a little salt, plus another peeled garlic clove or two
2 pounds cherry tomatoes, halved
1 loaf Italian ciabatta
½ pound fresh ricotta
1 teaspoon red pepper flakes
A handful of basil leaves
In a medium bowl, macerate the shallot in the red wine vinegar with a little salt. After a few minutes, whisk in the olive oil. Ass the pounded garlic and the cherry tomatoes, season well with salt and pepper, and toss gently. Leave to marinate for a few minutes.
Cut the ciabatta into ½ inch slices. Spread the slices on a baking sheet ans toast on both sides under the broiler until golden. Swipe the toasts very lightly with a peeled garlic clove. Don’t push too hard on the garlic – you want the bread to have just a hint of garlic flavor.
Spread a tablespoon of fresh ricotta on each toast, them put them on a platter. Sprinkle with a little salt and a little red pepper. Spoon the marinated tomatoes over the toasts. Sliver or tear the basil leaves and strew over the crostini.
A Platter of Figs from the summer menu – Feeling Italian, part I
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