Ingredients

The following ingredients have 4 Servings
  • 1 large baguette (See Note 1)
  • 1/4 cup extra virgin olive oil (See Note 2)
  • 1-2 cloves garlic (peeled)
  • sea salt and freshly ground black pepper - to taste
  • 1 1/3 cup (250 g) cherry tomatoes (See Note 3)
  • 1 cup (250 g) ricotta cheese (See Note 4)
  • 2 tbsp fresh basil, finely chopped (See Note 5)
  • 1 tbsp chives, finely chopped (See Note 5)
  • sea salt and freshly ground black pepper - to taste
  • fresh basil leaves - to garnish

Instruction

  • To begin, pre-heat your oven to 180 degrees C (350 F). 
  • To prepare the crostini, slice the bread thinly, about 1 cm/a little more than ¼ inch. Brush each side of the bread with olive oil, then season with sea salt and freshly ground black pepper.
  • Place on a baking tray and put in the oven for about 8 minutes, turning halfway through. The toasts are done when they are lightly golden and crisp to the touch. Rub the toasts with garlic. Leave to cool on the baking tray.
  • Next, chop the tomatoes into quarters, place into a bowl and season to taste with sea salt and freshly ground black pepper. Stir well to combine and set aside.
  • In a small bowl, mix the ricotta with the chopped chives and basil. Mix them well together.
  • To assemble, spread a teaspoon of the herbed ricotta on the crostini, top with 2 or 3 pieces of tomato and garnish with a small basil leaf.