Lemon Herb Homemade Ricotta Roasted Tomato Crostini
Elevate your appetizer game with Lemon Herb Homemade Ricotta Roasted Tomato Crostini, a show-stopping combination of creamy, zesty ricotta and sweet, caramelized tomatoes on crispy baguette slices. This recipe teaches you how to craft your own velvety ricotta cheese infused with fresh parsley, basil, and vibrant lemon zest, creating a flavor base that’s as fresh as it is indulgent. Roasting cherry tomatoes amplifies their natural sweetness, while a touch of garlic-rubbed crostini adds a savory kick with a satisfying crunch. Perfect for entertaining, this easy yet elegant dish is ideal for brunches, dinner parties, or any occasion that calls for a taste of sophistication. Delicious, homemade, and bursting with Mediterranean-inspired flair, these crostini are sure to steal the spotlight!
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Recipe Information
Ingredients
- 4 cups Whole milk
- 1 cup Heavy cream
- 3 tablespoons White distilled vinegar
- 1 teaspoon Salt
- 2 teaspoons Lemon zest
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh basil, chopped
- 2 cups Cherry tomatoes
- 3 tablespoons Olive oil
- 0.5 teaspoon Black pepper
- 1 loaf Baguette, sliced into 1/2-inch pieces
- 1 Garlic clove, halved
Instructions
Make the ricotta: In a medium saucepan, combine the whole milk, heavy cream, and salt. Heat over medium heat until the mixture reaches 190°F (88°C), stirring occasionally to prevent scorching.
Remove the saucepan from the heat and stir in the white distilled vinegar gently. Let the mixture sit undisturbed for 5-10 minutes until curds form.
Line a fine mesh strainer with cheesecloth and set it over a large bowl. Gently pour the curds and whey into the strainer. Let the ricotta drain for 15-20 minutes for a creamy texture.
Transfer the ricotta to a bowl and add the lemon zest, fresh parsley, and fresh basil. Mix well, cover, and refrigerate until ready to use.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Place the cherry tomatoes on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with black pepper, and roast for 15-20 minutes until the tomatoes are soft and slightly caramelized.
While the tomatoes roast, prepare the crostini. Arrange the baguette slices on another baking sheet. Brush both sides lightly with the remaining 1 tablespoon of olive oil.
Toast the baguette slices in the oven for 8-10 minutes, flipping halfway through, until golden brown. While still warm, rub each slice with the cut side of a garlic clove for extra flavor.
Assemble the crostini: Spread a generous spoonful of lemon herb ricotta onto each toasted baguette slice. Top with roasted cherry tomatoes.
Optional: Garnish with additional chopped basil or a drizzle of olive oil before serving.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 10.9 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 211 mg | 16% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 398 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
