Crostini with Basil Whipped Ricotta & Tomato Confit
These Crostini are the perfect bite. Fluffy whipped ricotta speckled with fresh basil and topped with sweet & garlicky bursts of tomato.
Servings 6
Equipment
- Food Processor
- Small baking dish 8x8 square pan or 8 inch cake pan
Ingredients
Basil Whipped Ricotta
- 1 cup packed basil
- 1½ cups whole milk ricotta
- 3 tbsp heavy cream
- 1 tsp salt
- 3 tbsp olive oil
Tomato Confit
- 1 pint cherry tomatoes
- 2/3 cup olive oil
- 4-6 cloves garlic
- 6-8 sprigs of thyme
- 1 tsp cracked black pepper
- 1 tsp kosher salt
- 1½ tbsp lemon zest
- 2 tsp crushed red pepper optional
- 1 french baguette sliced or sourdough
- basil for topping
- flake salt for topping
Instructions
Basil Whipped Ricotta
- Add everything to food processor except the olive oil. Pulse on high until well blended. About 1 minute. Drizzle in the olive oil and continue processing for another minute until smooth and creamy. Transfer to a piping or ziploc bag and refrigerate until ready to use. You could also spread with a knife instead.
Tomato Confit
- Add the tomatoes, olive oil, garlic, salt, pepper, lemon zest, crushed red pepper and thyme to your baking dish. Tuck the thyme under the tomatoes into the oil. Bake for 50-60 minutes until the tomatoes burst. 10 minutes before removing the tomato confit, add the sliced crostini to a sheet pan and drizzle with olive oil and bake until crisp.
Assembling
- Pipe the basil whipped ricotta onto the crostini. Top with tomato confit, flake salt and fresh basil. Enjoy!