Buon appetito!
Crostini with ricotta and roasted tomatoes
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- handful of ELVEA Yellow Peeled Datterini Tomatoes (Maestro's Selection)
- handful of fresh basil
- 100 grams ricotta
- pepper
- salt
- slice of ciabatta
- clove of garlic
- 2 tablespoons olive oil
- 50 grams pecorino
Preparation
-
1
Preheat the oven to 220 °C.
-
2
Halve the tomatoes and place them in a baking dish.
-
3
Roast them for 10 minutes.
-
4
Finely chop the basil and mix it into the ricotta.
-
5
Season with a little salt and pepper.
-
6
Grill the slices of ciabatta bread and rub them with garlic.
-
7
Spoon a little ricotta onto this and top with the tomatoes.
-
8
Drizzle with olive oil and season with freshly ground pepper.
-
9
Finish with balsamic vinegar and pecorino.
