Ricotta Crostini with Tomato Vinaigrette


Ricotta Crostini with Tomato Vinaigrette


  • 1 french baguette
  • Ricotta
  • Maldon salt
  • Garlic clove
  • Freshly ground black pepper

Tomato Vinaigrette

  • 2 pints of assorted small tomatoes
  • 6 tbsp extra virgin olive oil
  • 2 shallots, minced
  • 2 tbsp red wine vinegar
  • Sea salt
  • Freshly ground black pepper
  • 4 tbsp chives
  • Italian parsley, leaves only


Wash and dry your tomatoes. Cut in half any of the larger tomatoes but leave the smallest ones whole. In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add the shallots and cook until soft, about 5 minutes. Add the tomatoes and stir to coat. Cook until the tomato juices start to release, about 6 minutes.

Gently mash some of the tomatoes with the back of your spoon and leave some whole. Remove the pan from the heat. Add vinegar and remaining oil. Season with salt and pepper. Stir to combine. Set aside while you prepare the crostini. Set oven to broil. Slice as many pieces of bread as you need, 1-2 per person. Place cut bread on a baking sheet and broil until golden brown.

Remove from the oven and coat with olive oil. Rub a garlic clove over the olive oil. Sprinkle with Maldon salt. Spread ricotta on each slice of bread, on top of the olive oil. Sprinkle with more Maldon salt and cracked pepper. Drizzle the tomato vinaigrette over the ricotta. Top with minced chives and parsley leaves. Serve immediately.

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