Herbed Ricotta Crostini with Marinated Tomatoes is an easy, but delicious holiday appetizer recipe! This simple recipe is beautifully festive and so easy to prepare!
I hope you are gearing up for a great Thanksgiving spent with your family. I cannot wait for all the delicious food and relaxing family time! But if I’m being honest, the true star of Thanksgiving week for me is Black Friday. Yes, I am one of those people. The annoying ones who spend all Friday in the stores looking for great deals. I love shopping, so a whole day dedicated to shopping is right up my alley!
You know what I love as much as Black Friday? Appetizers. Since they are so small, you can fit so many different types of food on your plate, and I love eating a big variety of things. They are one of my favorite things to make and are perfect for holiday entertaining. Appetizers work great for Christmas or New Year’s Eve because you can set a bunch out and people can pick on them throughout the night.
If you have never tried arugula, you have to! It has become our favorite green in this house because it is just so versatile and the taste is amazing. It is a peppery green and goes so well in salad, in pasta, wilted under a cutlet, or as the base of a crostini. It adds a fresh, crisp, peppery taste to any dish you include it in. If you are an Aldi shopper, they always have organic baby arugula in their lettuce section, and you can’t beat the price. If for some reason you can’t find arugula, fresh baby spinach would work fine as well, but you would miss out on some of the taste!
Herbed Ricotta Crostini with Marinated Tomatoes
- 1 French Baguette cut into 1/2 inch slices
- 5 oz. container of Boursin Herb and Garlic Cheese generic is fine
- 5 oz. ricotta cheese whole milk is best
- 2 cups fresh arugula
- half a pint cherry tomatoes halved
- 1/3 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 2 garlic cloves minced
- salt to taste
- pepper to taste
Halve your tomatoes and place them in a shallow bowl. Add the vinegar, oil, garlic and then sprinkle with salt and pepper. Let tomatoes sit one hour. Do not refrigerate as this will make the tomatoes mushy.
Meanwhile, mix together the two cheeses until smooth. Refrigerate until tomatoes are ready.
Halve your tomatoes and place them in a shallow bowl. Pour over the vinegar, oil, garlic and then sprinkle with salt and pepper. Let tomatoes sit one hour. Do not refrigerate as this will make the tomatoes mushy.
Meanwhile, mix together the two cheeses until smooth. Refrigerate until tomatoes are ready. Toast your bread in a skillet, in the oven, or over a grill pan. Spread about 1 tsp. of the cheese mixture over your bread, top with a few pieces of arugula, and then one tomato. Repeat until you use all the slices. Drizzle the remaining tomato marinade over the crostini right before serving. Enjoy!
3 thoughts on “Herbed Ricotta Crostini with Marinated Tomatoes”
Comments are closed.