Ricotta and Roasted Tomato Crostoni (Crostoni di Ricotta e Pomodori)

When you roast cherry tomatoes in the oven, they gain a sweet, almost caramelized flavor. They make a perfect summery match with fresh ricotta. Photo by Giulia Scarpaleggia

Ricotta and Roasted Tomato Crostoni (Crostoni di Ricotta e Pomodori)

Ricotta and roasted tomatoes are a perfect summer match.

When you roast cherry tomatoes in the oven, they gain a sweet, almost caramelized flavor. For these crostoni—crostini’s larger and more generously-topped cousins—spread the ricotta on top of some lightly toasted country bread and top it with the roasted tomatoes. It’s an appetizer meant to be enjoyed in the garden along with a cold bottle of white wine.

The roasted cherry tomatoes can also be made in advance and stored in the fridge for several days, covered in olive oil.

The same ingredients can be used to dress a bowl of linguine.

Serves 4

For the roasted tomatoes

• 1 pound cherry tomatoes
• 4 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 teaspoon dried oregano

For the crostoni

• 1 cup ricotta
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried oregano
• Salt
• Freshly ground black pepper
• 4 slices country bread

First, prepare the slow-roasted tomatoes. Preheat the oven to 375 degrees F.

Wash the tomatoes, place them on a baking sheet, and drizzle generously with extra virgin olive oil. Sprinkle with salt, freshly ground black pepper, and dried oregano. Roast in the oven for about 30 minutes.

Spoon the tomatoes, with their sauce, into a jar or other airtight container and store in the fridge until ready to use.

Prepare the ricotta. Mix it with extra virgin olive oil, dried oregano, salt, and freshly ground black pepper to taste until smooth.

Slightly toast the bread slices, spread them with ricotta, and top them with the roasted tomatoes, cooled (or warmed, if using them from the fridge) to room temperature. Serve immediately.