Blistered Tomato Ricotta Crostini

Blistered Tomato Crostini

If you’ve checked out our blueberry ricotta crostinis these use similar base ingredients with a few key differences.  Roasting the tomatoes and allowing them to blister adds a great flavor and texture as these explode in your mouth.  The real star is the balsamic glaze which brings together all the individual components and adds a subtle sweetness. 

Feel free to get creative with the ingredients.  You can replace the ricotta with goat cheese or the tomatoes with strawberries! 

Easy Button: Prepare the components of this dish ahead of time and all you’ll have to do is assemble before you’re ready to serve your guests!

Serving Size: Makes 16-20 crostini


  • 1 pint of cherry tomatoes  
  • 16 oz ricotta cheese 
  • 1 tbsp salt (to taste) 
  • 1 tbsp coarse black pepper (to taste) 
  • olive oil
  • balsamic glaze (we used the Trader Joe’s brand, it our favorite!)
  • fresh basil (optional to garnish) 
  • 1 baguette or your favorite artisanal loaf 


  1. Preheat over to 400F
  2. Toss cherry tomatoes in olive oil, salt and pepper and place on a baking sheet to bake for 25 minutes – remove and let cool slightly
  3. Slice the baguette into 1/4 inch thick slices, cut on a diagonal 
  4. Brush the slices with olive oil on both sides and bake for 10 minutes on 400F or until browned and crispy 
  5. Place ricotta, salt and pepper in a mixing bowl and whip until creamy and all the ingredients are well combined (be care not to over whip) 
  6. Spread about 1 tbsp of the ricotta mix on each baguette, top with roasted tomatoes and drizzle generously with balsamic glaze and top with chopped basil

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