Nothing makes me as happy as serving (and enjoying) this incredibly delicious appetizer with a chilled glass of rosé. While I love to serve this in the warm summer months, you can prepare these any time of year since cherry tomatoes are available year-round.
I often make a big batch of slow-roasted tomato jam in the summer to use in fall recipes, but when I want to enjoy the caramelized tomato, shallot, and garlic mixture at the last minute, I'll reach for a sauté pan and make a smaller batch right on top of the stove. It takes just a few minutes to put together. And best of all, it doesn’t overheat the kitchen.
So Seriously Simple to prepare, these toasts incorporate the flavors of warm summer days with a Provençal touch. The tomato mixture includes golden shallot slivers and softened sweetened garlic cloves. The thyme branches add their own Mediterranean twist. Toast the bread slices two hours ahead and assemble right before serving.
Cherry Tomato Crostini With Ricotta Cheese
Makes 16 crostini
- 1/4 cup olive oil
- 1 medium shallot, thinly sliced
- 4 medium garlic cloves, peeled and halved
- 1 pint yellow and red cherry tomatoes
- 2 branches thyme
- Salt
- Freshly ground black pepper
- 16 (1/2-inch thick) baguette slices
- 3/4 cup ricotta cheese, full-fat preferred
- 2 tablespoons chopped fresh basil leaves
Add the tomatoes, thyme branches, salt, and pepper. Cook the tomatoes on medium-high heat, covered, for about 7 minutes, or until the tomatoes burst and the garlic is softened.
Roll the tomatoes around the skillet while it is covered to evenly cook the tomatoes every 30 seconds. Remove cover, remove the thyme branches, mash the tomatoes with a fork, and let cool. Taste for seasoning.
While the tomatoes are cooling, toast the baguette slices until lightly browned. Cool.
Arrange the toasts on a rectangular platter and place a teaspoon or so of ricotta cheese in the middle of each toast. Spoon some of the tomato mixture on top of each crostini and garnish with basil. Serve.
Advance Preparation: The tomato mixture can be made two days ahead, covered, and refrigerated. Bring to room temperature before using.
