Cherry Tomato Crostini with Whipped Ricotta

Ingredients – Tomato Topping

• 2 pounds ripe cherry tomatoes, halved
• ½ teaspoon fine sea salt (plus more to taste)
• ½ cup chopped fresh basil (about ¾ oz)
• 2 cloves garlic, pressed or minced
• 2 tablespoons Fig Balsamic (or balsamic vinegar of choice)

Ingredients – Crostini

• 1 baguette (French bread)
• 5 tablespoons Ultra-Premium Extra Virgin Olive Oil(Arbequina), divided

Ingredients – Whipped Ricotta

• 1 cup whole milk ricotta (as fresh as possible)
• 2 tablespoons Milanese Gremolata Infused Olive Oil (or oil of choice)
• 2 teaspoons fresh parsley, finely chopped
• 1 teaspoon fine sea salt
• Fresh ground pepper, to taste

Directions

Prepare the Tomatoes

1. Preheat the oven (or gas grill) to 450°F.
2. Line a large rimmed baking sheet with parchment paper, if desired.
3. In a medium bowl, combine the halved tomatoes, salt, basil, and garlic.
4. Stir to combine and set aside to marinate while preparing the bread.

Make the Crostini

1. Slice the baguette on the diagonal into slices no wider than ½ inch.
2. Lightly brush both sides of each slice with olive oil (about 2–3 tablespoons total).
3. Arrange slices in a single layer on the baking sheet.
4. Bake on the middle rack for 6–9 minutes, until crisp and golden.
5. Transfer to a wire rack to cool.

Make the Whipped Ricotta

1. Place the ricotta in a small mixing bowl.
2. Using a hand mixer with a whisk attachment or beaters, whip for 2 minutes until smooth and creamy.
3. Add the parsley, sea salt, and infused olive oil.
4. Continue mixing for 1 minute, until fully combined.

Assemble & Serve

1. Drain off excess liquid from the marinated tomatoes.
2. Stir in the remaining 3 tablespoons olive oil, season with additional salt and fresh ground pepper to taste.
3. Spread a couple teaspoons of whipped ricotta onto each crostini.
4. Top with a rounded spoonful of the tomato mixture.
5. Arrange crostini on a platter and serve drizzled with additional olive oil and a sprinkle of sea salt, if desired.