Why ricotta on a crostini instead of goat cheese or mozzarella? Because ricotta mixed with fresh herbs spreads like a cloud and does not fight the tomato for attention. It sits underneath, creamy and mild, and lets a good heirloom tomato be the loudest thing on the bread.
The bread gets grilled, rubbed with raw garlic while still hot. The garlic melts into the warm surface. Then the herbed ricotta, then thick slices of tomato. That is it. No balsamic, no reduction, no fuss. If the tomato is right, nothing else is needed. If the tomato is wrong, nothing will save it. Skip this entirely before August — pale, mealy tomatoes turn the whole thing into wet bread.
How to Make Heirloom Tomato Crostini
Grill the Bread and Hit It with Garlic
Cut the baguette in half lengthwise. Brush the cut side generously with olive oil. Place it face-down on a hot grill until you see char marks and the surface is firm and toasted.
While the bread is still hot, take a raw garlic clove and rub the cut side across the surface. The heat softens the garlic and it dissolves into the bread. This only works on hot bread. Cold bread just gets smeared.
Mix the Herbs Into the Ricotta
Stir a quarter cup (60ml) of chopped mixed herbs into the ricotta. Parsley, basil, chives, whatever is fresh. Season with salt. The herbs should be visible throughout, not a homogeneous green paste.
Spread the herbed ricotta on the garlicky bread. Slice the heirloom tomatoes thick, about 1cm (1/2 inch), and lay them on top. Arrange by colour if you have different varieties. Finish with a drizzle of olive oil and salt.
Heirloom Tomato Crostini
- Total Time: 15 minutes
- Yield: Serves 2
- Diet: Omnivore, Vegetarian
Description
Grilled baguette rubbed with raw garlic, spread with herbed ricotta, and topped with thick-sliced heirloom tomatoes.
Ingredients
- 0.5 french baguette (0.5 french baguette)
- 0.25 cups (60 ml) olive oil
- 1 clove raw garlic
- 1 cups (237 ml) ricotta cheese
- 0.25 cups (60 ml) mixed herbs
- 3-4 Heirloom Tomatoes
Instructions
- Cut the baguette in half lengthwise and brush generously with olive oil.
- Place cut side down on a hot grill. Cook until marked and lightly toasted.
- As soon as the bread comes off the grill, rub with the cut side of the raw garlic.
- Mix herbs and ricotta cheese together.
- Spread the mixture on top of the garlic-infused bread.
- Top with tomatoes; arrange in a rainbow pattern or haphazardly.
Notes
- For best results, use ripe, flavorful heirloom tomatoes. Their sweetness complements the ricotta beautifully.
- If you don’t have a grill, you can toast the baguette slices in a toaster oven or under a broiler until golden brown.
- To prevent the crostini from getting soggy, assemble them just before serving. Store leftover ricotta and herbs separately.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 2 crostini
- Calories: 200
- Sugar: 5
- Sodium: 150
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 4
- Carbohydrates: 20
- Fiber: 2
- Protein: 6
- Cholesterol: 20
Frequently Asked Questions
What herbs work best in the ricotta?
A mix of parsley, basil, and chives is a good starting point. Use whatever is fresh and available. Avoid dried herbs here, they do not have the brightness that fresh herbs bring to the soft ricotta.
What if heirloom tomatoes are out of season?
Wait. This recipe depends entirely on the tomato. Out-of-season tomatoes, even expensive ones, are usually mealy and bland. Make this between July and September when the tomatoes are worth eating raw.
Can I use a grill pan instead?
Yes. Cast iron grill pan over high heat gives char marks and toasts the bread the same way. Press the bread down firmly. The garlic rub works identically on bread from a grill pan or outdoor grill.
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