Crostini Lunch: Ricotta w/ Roasted Tomatoes
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Since my husband is home for vacation I try and make some interesting lunches besides his usual turkey sandwich.
We have had paninis, homemade soups, fried rice and anything I can come up with from leftovers to keep it interesting (for fear he might buy lunch at McDonald's!).
I make crostini as appetizers almost always, so why not have crostini for lunch?
One of my usual combinations is ricotta cheese on toasted baguette slices with any roasted vegetable, zucchini w/ roasted cherry tomatoes being my favorite.
I have added grilled artichokes and anything else that might delight.
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Today, since I had roasted plum tomatoes on hand (doesn't everyone?) and some of my pesto (not much left) from the freezer, what a better way to make a weekday lunch seem special.
To Roast Tomatoes (cherry or plum tomatoes):
Oven at 475 degrees. If you are using plum tomatoes (egg shape), then cut in half, if you are using cherry tomatoes, which are sweeter, keep them whole.
Place in a shallow roasting pan and drizzle with olive oil, lots of kosher salt and any herbs you like. Roast about 15-20 minutes until tomatoes are blistering.
These are excellent on sandwiches, in pastas or salads or just eaten plain! I LOVE THEM!!!!! and always have them on hand in the fridge.
Toast your bread slices and spread some ricotta cheese on top while still warm.
Add a dab of pesto (I love that word "dab"), and top with a roasted tomato.
Looks like you are ready for company.
The question from my husband was "is someone coming over for lunch?".
The answer "Yeah, you".
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Comments
Those look amazing--I love the color combination! I've never roasted tomatoes before, but it sounds easy, so I'll have to try.
That was incredibly SWEET--your answer to your husband's question. I'm sure he feels extra special :)
Have a wonderful Thursday.
Kaye
The chicken piccata down below looks amazing too.
Sues
I'm making the chicken piccata for dinner tonight -- the beauty of working from home a few days a week!
XOXOX -- Stacey