Ricotta and Oven-Dried Tomato Crostini

Ricotta and Oven-Dried Tomato CrostiniThanks to my mom’s new tomato garden, Matt and I have had more tomatoes sitting around our apartment than we know what to do with. I know, such a tough problem to have…

Matt had the idea to keep our cherry tomatoes from going bad by oven-drying them. The idea is that you put the oven on at a very low temperature – somewhere around 200°F – while they shrivel and intensify in flavor. They turn out like juicer versions of a sun-dried tomatoes.

You could simply pop these oven-dried tomatoes like candy (which was very tempting), or even freeze them to enjoy in the winter months (but good luck on getting them to last until then). Instead, inspired by the fava and ricotta crostini we had at Terroir, we enjoyed them over bread smeared with homemade ricotta.

Discovering Serious Eats’ method for Fresh Ricotta in Five Minutes has been a life-changer. I won’t go through the details here because their article is quite extensive, but its incredibly easy and just requires milk, vinegar, and a microwave. The result is mild and creamy, which is the perfect base for the sweet tomatoes.

Ricotta and Oven-Dried Tomato Crostini

Ingredients (6 crostinis)

  • 2-3 cups cherry tomatoes, sliced in half
  • Olive oil
  • Salt
  • 3/4 cup ricotta cheese
  • 6 thin baguette slices
  • Chives, chopped finely


Preheat the oven to 250°F. Lightly coat the tomatoes in olive oil and salt, and lay them out on a single layer on a large sheet pan. Roast for approximately 6 hours, or until almost dried out but still retaining a little moisture. (The exact amount of time will depend on the type of tomatoes used.)

Ricotta and Oven-Dried Tomato Crostini

Toast the bread slices and spread a generous layer of ricotta on each. Top with the tomatoes, flaky sea salt, and chopped chives. Drizzle with additional olive oil and serve immediately.

How do you use up your summer tomatoes?

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