Name: Ricotta and Roasted Cherry Tomato Crostini with too much Olive Oil
Yield: Serves 6
Cuisine: Italian
Ingredients: 6 thick slices great-quality handmade bread, grilled; Crunchy sea salt, to finish; 2 pounds (910 g) cherry tomatoes, on the vine if possible; 1 teaspoon fennel pollen; 1½ cups (340 g) whole-milk, basket-molded ricotta; Salt; ¾ cup (180 ml) extra-virgin olive oil—the spicier, the better; 3 tablespoons olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Getaway

By Renee Erickson

Published 2021

About

This dish should be a delicious hodgepodge of indulgence, so simple but with every ingredient shining like a star. You need sweet cherry tomatoes, roasted until their flavors concentrate and almost start to candy, lush ricotta, and finally good, spicy olive oil to balance the richness and the acidity. Don’t skimp on it.

Ingredients

2 pounds (910 g) cherry tomatoes, on the vine if possible
3 tablespoons olive o

Method

Heat the oven to 425°F (220°C). In a bowl, toss the tomatoes with the olive oil and season with salt, then lay them on a baking sheet. Roast, shaking the pan every 10 minutes<

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Ricotta and Roasted Cherry Tomato Crostini with too much Olive Oil

Ingredients

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