Shopping List
pre-baked ciabatta rolls, sliced
250g mixed heirloom tomatoes
1 tablespoon extra virgin olive oil, plus extra
sea salt and freshly ground black pepper
1 clove garlic, peeled
250g ricotta cheese, room temperature
150g Parmigiano Reggiano, grated
For lunch, as a snack or a craving in between, an Italian tomato crostini always tastes good. Here everyone loves this Italian toast with a cheese and tomato combination, maybe youdo too. :))
How to make a Ricotta Crostini with mixed heirloom tomatoes
The preparation
Bake the rolls as stated on the packaging.
Wash the tomatoes and let them drain well.
Preheat the grill plate and brush it lightly with olive oil.
Toss the tomatoes with oil and fry them in a skillet.
Wait for the tomattoes to burst open.
Season with ground sea salt and pepper.
Remove from the heat when their juice is released.
This whole process takes about 8 minutes, then set the tomatoes aside
Cut the bread into slices.
Drizzle the bread with olive oil.
Grill it on the heated plate.
Turn it over and drizzle again.
Grill the bread slices until golden and you see dark grill marks on both sides
Rub the bread slices with garlic.
Spread generously with ricotta cheese.
Grate the Parmigiano Reggiano,
Spoon the tomatoes and the juices on the crostini.
Finally sprinkle the crostini with Parmigiano Reggiano,
Buon appetito!