Valleybrink Road | Recipes | Ricotta Crostini With Tomato Vinaigrette | Makes 3 cups of vinaigrette 2 pints of assorted small tomatoes 6 tablespoons extra virgin olive oil 2 shallots, minced 2 tablespoons red wine vinegar sea salt freshly ground black pepper 4 tablespoons chives italian parsley, leaves.

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Ricotta Crostini With Tomato Vinaigrette
Steps
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Description

At the farmers market in South Pasadena on Thursday night, I scooped up a bunch of colorful tiny tomatoes in orange, dark red, and bright green. So sweet, you could easily snack on them like little candies. 

Get Started
Step 1

I decided to make a simple tomato vinaigrette. The slight tang from the red wine vinegar is the perfect complement to the sweet pop of the tomato. Toast some bread, top it with homemade ricotta, and generously scoop the vinaigrette on top. Finish with some chives and fresh parsley. 

Next Step
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Step 2

Wash and dry your tomatoes.

Next Step
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Step 3

Cut in half any of the larger tomatoes but leave the smallest ones whole.

Next Step
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Step 4

In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the shallots and cook until soft, about 5 minutes.

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Step 5

Add the tomatoes and stir to coat. 

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Step 6

Cook until the tomato juices start to release, about 6 minutes. Gently mash some of the tomatoes with the back of your spoon and leave some whole. Remove the pan from the heat. Add vinegar and remaining oil. Season with salt and pepper. Stir to combine. Set aside while you prepare the crostini. Set oven to broil.

Next Step
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Step 7

Slice as many pieces of bread as you need, 1-2 per person. Place cut bread on a baking sheet and broil until golden brown. Remove from the oven and coat with olive oil. Rub a garlic clove over the olive oil. Sprinkle with Maldon salt. Spread ricotta on each slice of bread, on top of the olive oil. Sprinkle with Maldon salt and cracked pepper.

Next Step
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Step 8

Drizzle the tomato vinaigrette over the ricotta. Top with minced chives and parsley leaves. Serve immediately.

 

Done!
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Ingredients
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Shopping List
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Makes 3 cups of vinaigrette

  • 2 pints of assorted small tomatoes
  • 6 tablespoons extra virgin olive oil
  • 2 shallots, minced
  • 2 tablespoons red wine vinegar
  • sea salt
  • freshly ground black pepper
  • 4 tablespoons chives
  • italian parsley, leaves only

 

For the Crostini:

  • 1 french baguette
  • homemade ricotta*
  • Maldon salt
  • garlic clove
  • freshly ground black pepper