End Of Summer Tomato Crostini Recipe

Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Servings: 6
  • Filippo Berio Extra Virgin Olive Oil
  • 4 cups cherry tomatoes
  • 1 cup ricotta
  • 6 fresh thyme sprigs
  • 6 garlic cloves
  • 5 slices sourdough bread
  • Salt
  • Black pepper
      • Heat oven to 375° F. On a baking sheet, toss the cherry tomatoes, garlic cloves, thyme sprigs, and with Filippo Berio Extra Virgin Olive Oil. Season with salt and pepper.
      • Place bread slices alongside the tomatoes, allowing to soak up the excess olive oil.
      • Roast until the tomatoes are beginning to burst and bread is toasted. Approximately 30 minutes.
      • Spread ricotta on toasted sourdough and top with tomatoes.
      • Season with salt and pepper, if needed.


      Credit: Jane Ko
      A Taste of Koko



    Appetizers & Snacks

    Ingredient: Vegetables

    Cooking Method: Roast

    World Cuisine: Italian

    Product: Extra Virgin

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