- 1 1/2 cups quartered cherry tomatoes
- 3 tablespoons thinly sliced shallots
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 1/2 tablespoon balsamic vinegar
- 3/4 cup ricotta cheese
- 1/4 cup crumbled blue cheese, loosely measured
- 1/4 cup prepared basil pesto
- 3/4 teaspoon salt, divided
- 1 teaspoon fresh lemon juice
- 1 teaspoon grated lemon peel, loosely measured
- 16 slices French or artisan type baguette, cut 1/4-inch thick on the diagonal
- 2 to 3 grinds black peppercorns (using handheld grinder)
- 3 tablespoons finely chopped fresh basil leaves
- 1/4 cup finely shredded fresh Pecorino Romano cheese, loosely measured
Position an oven rack 5 to 6 inches from the broiler element. Preheat the broiler to high. Line a baking sheet with heavy-duty aluminum foil.
In a small bowl gently toss the tomatoes, shallots, 1/2 tablespoon of olive oil and vinegar together. Spread out the mixture on the prepared baking sheet. Set the baking sheet on a rack under the broiler element. Broil until the tomatoes begin to show a few black spots, about 4 minutes with oven door closed. Turn the mixture, using a spatula, and broil 3 minutes longer with the oven door closed. Remove from the oven and transfer the mixture with a slotted spoon to a small bowl; set the bowl aside until needed. Retain the broiler heat on high.
Arrange the baguette slices on a large baking sheet and brush with the remaining 2 tablespoons of olive oil. Put the baking sheet on the rack under the broiler element and broil until golden, about 1 minute or so per side, watching carefully. Remove from oven.
To assemble, season the tomato mixture with remaining 1/4 teaspoon salt and peppercorns, then stir in the basil. Spread some of the ricotta mixture over each crostini. Top with the tomato/onion mixture, then sprinkle with shredded cheese, dividing all the ingredients equally among the slices. Transfer to a serving plate and serve.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.
Recipe from foodnetwork.com, courtesy of Barbara Estabrook