Print

Herbed Ricotta Crostini with Marinated Tomatoes

Prep Time 10 minutes
Author Amanda @ Old House to New Home

Ingredients

  • 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

Instructions

  1. 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.


  2. Meanwhile, mix together the two cheeses until smooth. Refrigerate until tomatoes are ready. 

  3. 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.


  4. 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!