Three Cheese Crostini Appetizer
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
41
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1.5 cups
Cherry Tomatoes (quartered)3 tbsps
Shallot (thinly sliced)2.5 tbsps
Extra-Virgin Olive Oil (divided)1 tbsp
Balsamic Vinegar3 cup
Ricotta Cheese1 cup
Basil Pesto (prepared)3 tsp
Salt (divided)1 tsp
Lemon Juice (fresh)Directions:
1
Position an oven rack 5 to 6 inches from the broiler element
2
Preheat the broiler to high
3
Line a baking sheet with heavy-duty aluminum foil
4
In a small bowl gently toss the tomatoes, shallots, 1/2 tablespoon of olive oil and vinegar together
5
Spread out the mixture on the prepared baking sheet
6
Set the baking sheet on a rack under the broiler element
7
Broil until the tomatoes begin to show a few black spots, about 4 minutes with oven door closed
8
Turn the mixture, using a spatula, and broil 3 minutes longer with the oven door closed
9
Remove from the oven and transfer the mixture with a slotted spoon to a small bowl; set the bowl aside until needed
10
Retain the broiler heat on high
11
While the tomatoes are broiling, combine the ricotta, blue cheese, pesto, 1/2 teaspoon salt, lemon juice and lemon peel in a medium bowl
12
Arrange the baguette slices on a large baking sheet and brush with the remaining 2 tablespoons of olive oil
13
Put the baking sheet on the rack under the broiler element and broil until golden, about 1 minute or so per side, watching carefully
14
Remove from oven
15
To assemble, season the tomato mixture with remaining 1/4 teaspoon salt and peppercorns, then stir in the basil
16
Spread some of the ricotta mixture over each crostini
17
Top with the tomato/onion mixture, then sprinkle with shredded cheese, dividing all the ingredients equally among the slices
18
Transfer to a serving plate and serve