Nothing says summer to me like good tomatoes. My mom grows the BEST tomatoes every summer and growing up I would eat them straight off the vine because they were that sweet. Since I can’t be at home to enjoy them this year, I found a close second to mom’s…baby heirlooms at the farmers market. I wanted to find a recipe that showcased the tomatoes without overpowering it and I found just that. These Herbed Ricotta and Heirloom Tomato Crostini with Balsamic Reduction will be my new go to summer appetizer…and trust me, they will impress your guests.
Herbed Ricotta and Heirloom Tomato Crostini with Balsamic Reduction
adapted from Authentic Suburban Gourmet
Makes approximately 14
Multigrain or whole wheat baguette, cut into 14 thin
1 C. Ricotta cheese
3 T. Chives, diced small
3 T. Basil, chiffonade
2 T. Olive oil
2 Garlic cloves, minced
Salt and pepper
1 C. Small heirloom tomatoes cut in half
½ C. Balsamic vinegar
Brush or spary each slice of baguette with olive oil and sprinkle with salt. Bake, broil, or grill until golden brown. Let cool.
In a bowl add the ricotta, chives, basil, olive oil and garlic and mix well. Season with salt and pepper and taste for additional seasonings. Cut your tomatoes, place in another bowl, sprinkle with salt and set aside.
In a small sauté pan add the balsamic vinegar and heat over medium high heat. Reduce the mixture for about 10 minutes. Be sure to watch carefully. You will want it to resemble a syrup consistency. Let cool.
To assemble, add about one tablespoon of the ricotta mixture to the top of the toasted baguette slices. Top with about 5 to 6 of the tomato halves. Drizzle with a bit of the reduced balsamic and garnish with additional basil if you’d like. Serve and enjoy!