12 slices of baguette
12 Houweling’s Signature Selection Strawberry Tomatoes on the Vine
2 tsp balsamic vinegar
6 tbsp ricotta
2-3 Houweling’s Home Harvest fresh basil leaves
Salt and pepper, to taste
Olive oil
Yields: 12 crostini
1Preheat the oven to 400°F. Toss the strawberry tomatoes with 2 teaspoons of olive oil, and season with salt and pepper. Place in an oven proof dish and roast for 15-20 minutes or until the tomatoes just begin to burst. Remove from the oven, stir with the balsamic vinegar, and set aside while preparing the remaining ingredients.
2
Brush both sides of the baguette with olive oil and place on a tray. Bake the crostini until golden, about 10-12 minutes.
3
Chiffonade the basil: Stack and roll up the leaves, then slice thinly.
4
Assemble the crostini: spread half a tablespoon of ricotta on each toast, top with a tomato, sprinkle with basil, and finish with a sprinkle of salt and freshly ground pepper. Enjoy immediately!
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