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Roasted Ricotta & Tomato Crostini

Name: Roasted Ricotta & Tomato Crostini
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 2 servings
Ingredients: 0.75 cup whole-milk ricotta; 3 tbsp olive oil (divided); 2 medium ripe tomatoes, diced; 3 garlic cloves, minced (divided); 0.5 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes; 4 thick slices rustic bread; 1 garlic clove, halved (for rubbing); 8 fresh basil leaves

Whole-milk ricotta dotted with olive oil and roasted until creamy and golden-edged, spooned onto garlicky toasted bread, crowned with warm tomato confit made that morning. Intermediate baking and building—small technique, big impact.

603cal 15gprotein 31gcarbs 48gfat 8min prep 22min cook 2serves

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