Backyard Farms

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Backyard Farms Roasted Tomato and Herbed Ricotta Crostini

  • Prep Time: 20 minutes
  • Cooking Time: 5 minutes
  • Serves 4
Backyard Farms Roasted Tomato and Herbed Ricotta Crostini

Ingredients

  • 4 Backyard Farms San Marzano Tomatoes, cut in half lengthwise
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 cup ricotta cheese, well drained 
  • 2 tablespoons fresh tarragon, minced
  • 1 teaspoon salt
  • Grinding black pepper
  • Grated zest one lemon
  • 8 thin slices country sourdough bread

Preparation

Place the Backyard Farms tomatoes in a large bowl and toss gently with 2 tablespoons of the olive oil, vinegar, sugar and salt. Arrange the tomatoes in a single layer on a lightly oiled baking sheet and roast them at 350°F until they are shriveled and have lost most of their water. Remove from oven and set aside.

In a bowl combine the ricotta cheese, tarragon, salt, pepper, lemon zest and mix well. Set aside.

Brown the bread slices in a skillet using the remaining 4 tablespoons of olive oil.

Place two slices of bread side by side on each of 4 salad plates.

Place a tomato slice on each slice of bread. Divide and top each one with the ricotta cheese mixture. Garnish with a basil leaf.

 

Recipe prepared for Backyard Farms by Mary Ann Esposito of Ciao italia