Summer’s Simplest Appetizer: Herbed Ricotta adn Tomato Crostini Recipe Released
[City, State] – As peak tomato season arrives, home cooks are seeking fresh, flavorful ways to showcase teh summer harvest. The Beach House Kitchen has released a recipe for herbed Ricotta and Tomato Crostini, offering a fast and elegant appetizer perfect for gatherings or a light meal.
This recipe taps into the growing trend of simple, ingredient-focused cooking, emphasizing fresh produce and minimal preparation. The crostini’s combination of creamy ricotta, bright tomatoes, and aromatic herbs provides a satisfying balance of flavors and textures. With easy-to-source ingredients and a straightforward method, the recipe is accessible to cooks of all skill levels, making it an ideal choice for both weeknight snacks and weekend entertaining.
To create the crostini, begin by slicing five medium vine-ripe tomatoes and halving each slice, then season with kosher salt and pepper. In a separate bowl, combine 16 ounces of whole milk ricotta cheese with 2 tablespoons of grated parmesan cheese, 3 tablespoons of finely chopped fresh basil, and 1 tablespoon of finely chopped chives, along with 1 teaspoon of kosher salt and ½ teaspoon of ground pepper.
Next, slice two French baguettes into approximately 20 slices, each about ½ inch thick. Toast the slices in a broiler until lightly browned, watching carefully to prevent burning – toasting in batches of ten is recommended. Once toasted, rub each slice with a peeled garlic clove and brush with 3 tablespoons of olive oil.
assemble the crostini by spreading each baguette slice with the ricotta mixture and topping with two tomato halves. Season with additional salt and pepper to taste, and sprinkle with extra parmesan cheese if desired.
The complete recipe, originally published by MaryAnn Dwyer of The beach House Kitchen, can be found at https://thebeachhousekitchen.com/herbed-ricotta-and-tomato-crostini/.
