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Receta Roasted Tomato, Ricotta and Goat Cheese Crostini

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This appetizer can also be made with puff pastry, just follow the direction on the package for preparation. This is actually two recipes in one, because of the pesto. Pesto goes well as a marinade, smeared on chops before grilling or add some balsamic vinegar to create a viniagrette. Get creative with your bread selection. If you don’t like these cheeses, try something different like mozzarella. Choose a rustic unsliced bread, either plain or with roasted garlic or olives or herbs, that way you can make your crostini any thickness you would like and add a little flavor that is all yours.. As a passed appetizer, keep the thickness about the same as your favorite pre-sliced bread, it will be much easier to handle while holding a glass of wine!
One large baking sheet
Food Processor or Blender
Pastry brush – to brush bread with olive oil
Prep Time:
Tomatoes roast for 1 hour. This is your Do-Ahead and can easily be done 2-3 days ahead of time.
Pesto: About 15 minutes- This is a Do-Ahead, either the day before or the morning of your event
Crostini Assembly and cook time: about 15 minutes
Cheese should be room temperature.
Slicing bread too thin will make it difficult to manage
Make your pesto the day before or morning of your event

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 24 appetizers


Cost per serving $0.63 view details
  • 6 Roma tomatoes – sliced in 6 or 8 slices
  • 4-8 oz goat cheese (depends on how much you like)
  • ¾ cup (good imported reggiano or gran padano) grated parmesan cheese (anything but the green can)
  • 4-6 oz fresh ricotta cheese
  • 5 Tablespoons extra virgin olive oil
  • ½ teaspoon sea salt
  • 1 bunch fresh Italian parsley
  • 20 big fresh basil leaves
  • 2-3 whole garlic cloves
  • 3-4 sprigs fresh Thyme (or 1 teaspoon dried)
  • 2 teaspoons pine nuts
  • 20 pitted oil cured black olives ( I like the herb de provence type found at the olive counter at Whole Foods, Molly Stones, Draegers or Piazza’s)
  • 1 loaf rustic unsliced bread (roasted garlic, sourdough, herb all work great)


  1. Tomatoes
  2. Preheat oven to 400◦. Slice tomatoes and place in a large bowl. Drizzle about 2-3 tablespoons olive oil over tomatoes and toss gently so that all sides of the tomatoes are coated with olive oil.
  3. Place tomatoes ( be careful not to stack them, they need some elbow room) on baking sheet. Try to leave the excess juice in the bowl.Bake on middle rack for 45minutes - 1 hour. Remove when the tomatoes have darkened in color and before they appear dry. They will shrivel a bit and that is just the way you want them to look, as though they have been dried in the sun.
  4. Set aside until you are ready to use. Store in a covered container in the refrigerator.
  5. Pesto - Use the metal blade on your processor
  6. Leaving parsley in tie-band, cut the whole bunch just below the bouquet of leaves, removing the steams with one slice. Wash and pat dry on paper towels. Pick through and remove the remaining big stems. Don’t worry if some are left behind.
  7. Remove just the leaves from basil. Wash and pat dry on paper towels.
  8. Remove thyme leaves by holding the top of the stem with one hand and running your fingers down the stem with the other hand. This will leave you with just the leaves, toss the stem away or save it to use as seasoning in soup.
  9. Peel the garlic, leave whole
  10. In a food processor or blender, chop garlic until size of peppercorns.
  11. Add all at one time parsley, basil, thyme, pinenuts, cheese and salt. Chop until smooth, about 30 – 40 seconds
  12. With processor running, add olive oil in a steady stream until mixed well. If you pesto begins to “bubble” or form a froth, you have mixed too much and need to stop!
  13. Hand chop olives into small pieces and add to pesto. Give a few pulses on the processor until olives are incorporated but not smushed. Correct seasonings to your palate.
  14. Store covered in refrigerator until ready to use. Let the pesto set out for at least 10 or 15 minutes so the oil will soften again.
  15. Crostini - preheat oven to 375 degrees
  16. Slice your bread lengthwise about the same thickness as your favorite presliced bread or your desired thickness. Cut each long slice into 2” strips, or the size that is easy to pick up and pop into your mouth without it fall down the front of your clothing.
  17. Brush both sides of bread with olive oil using a pastry brush ( no brush – use your hands!)
  18. Smear some goat cheese then the ricotta and parmesan. Top with the tomatoes and dollops of the pesto
  19. Optional: Drizzle a bit more olive oil and finish with cracked pepper and sea salt
  20. Bake on cookie sheet until cheese melts, about 10 minutes
  21. To Serve; Line a round dish with a mound of arugula. Place the crostini on the arugula and the pesto in a small dish with a small spoon in the middle. The colors are truly holiday!


Nutrition Facts

Amount Per Serving %DV
Serving Size 50g
Recipe makes 24 servings
Calories 61  
Calories from Fat 45 74%
Total Fat 5.12g 6%
Saturated Fat 1.83g 7%
Trans Fat 0.0g  
Cholesterol 6mg 2%
Sodium 83mg 3%
Potassium 93mg 3%
Total Carbs 1.81g 0%
Dietary Fiber 0.5g 2%
Sugars 0.98g 1%
Protein 2.34g 4%
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