Description
This Whipped Ricotta Crostini with Roasted Tomatoes is perfect on grilled, crusty sourdough bread. It also makes the perfect appetizer for your party guests.
Ingredients
Scale
- 1 pint grape tomatoes
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 tub Kite Hill Almond Milk Ricotta Alternative
- 1/8 tsp salt
- 1–2 tsp agave
- 1/2 lemon, juiced
- black pepper to taste
- Sourdough bread loaf, sliced
- *optional, fresh thyme & hot honey or balsamic vinegar
Instructions
- Preheat oven to 475° degrees F.
- In a baking dish, spray cooking oil, and add grape tomatoes, minced garlic and 1 Tbsp of olive oil. Mix around with a spoon till all tomatoes are coated.
- Place in the top rack of the oven and roast tomatoes & garlic mixture for 25 minutes, or until tomatoes have blistered and popped.
- In a food processor, add ricotta, agave, lemon juice, salt and pepper, and 2 tbsp of olive oil. Pulse mixture until smooth, scrapping the edges until all the mixture is smooth. Then scoop out into a serving bowl and set aside.
- Once tomatoes have roasted, set aside to cool. Then in take sourdough slices, drizzle olive oil on the top, and rub 1 clove of garlic on each slice. Lastly, grill each slice in a grill pan, or a frying pan, until toasted.
- Assemble slice with whipped ricotta, then roasted tomatoes, and (optional): sprinkle fresh thyme & hot honey (or balsamic vinegar) on the top. Then serve.
