13 hours ago
Thursday, June 3, 2010
I roast cherry tomatoes every single week in the summer.
Red or yellow, it matters not.
They are great to have on hand to put on pizza, toss with my favorite pasta dish, use on sandwiches and just about anything.
Make a batch and keep them in the fridge.
You will be glad you did.
I made these simple crostini for our Memorial Day party. They are best made with warm toasts and served right away, but I have made them an hour before serving and they are still fine.
One more note: if you can find fresh ricotta as opposed to the supermarket stuff, it makes such a difference. Trader Joe's sells a great fresh ricotta in their cheese section.
Roasted Cherry Tomatoes:
The simple method is to spread whole cherry tomatoes on a baking sheet lined with foil.
Drizzle w/ olive oil and sprinkle with kosher salt.
Roast at 400F for about 20 minutes until tomatoes are blistering.
Transfer the tomatoes to a bowl and add a splash of balsamic vinegar.
Add some shredded fresh basil leaves if you like, and you will have a yummy jam like consistency.
For the Crostini:
Toast up some baguette slices and spread some fresh ricotta cheese on top of the warm toasts.
Top with the roasted cherry tomato mixture and garnish with a tiny basil leaf.
Some Memorial Day party photos taken by my friend Sarah.