December 29, 2015

Roasted Tomato and Ricotta Crostini

I cannot believe that New Year’s Eve is only a few days away. I mean really, where did the time go? We just got done planning our Christmas parties, right? To me New Years Eve involves champagne, glitter/confetti and finger foods. But they have to be simple because NYE is one of those special days that you can wear that sparkly cocktail dress, sparkly eye make up and have those big Hollywood glam curls. Which, ladies, we all know takes a lot of time. Therefore our finger foods have to be simple and that’s where this Roasted Tomato and Ricotta Crostini comes in to play. Want time to curl your hair and have time to make a fabulous finger food? Here you go.

A good cocktail party means more than just excellent drinks—the snacks have got to be great, too. Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying appetizer that pairs wonderfully with champagne. I love this dish because it can be eaten with one hand and zero utensils, which when hosting a cocktail party is important. It’s difficult enough to balance your drink, and handbag. Here’s to 2016, being filled with delicious food and drinks!



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3 tablespoons extra-virgin olive oil

2 pints grape tomatoes

Coarse salt and ground pepper

2 cups ricotta cheese

Balsamic vinegar

1 bunch basil

1 baguette, sliced



1. Preheat oven to 400 degrees. Toasted sliced baguette until golden brown. On a rimmed baking sheet, drizzle olive oil over tomatoes and season with salt and pepper. Bake until tomatoes are very soft and the skins have burst, about 10-15 minutes. Divide cheese among bread and top with roasted tomatoes. To serve, drizzle with balsamic vinegar, salt and pepper and torn basil.

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