Lemon Herb, Homemade Ricotta & Roasted Tomato Crostini

The scent of ripe tomatoes roasting in olive oil, mingling with fresh herbs and lemon zest, always transports me back to summers spent in my grandmother’s garden. She had a knack for transforming simple ingredients into culinary masterpieces, and these crostini, bursting with flavor and vibrant color, are a direct homage to her effortless artistry. They were always the star of our summer gatherings, a testament to the magic that happens when fresh, quality ingredients are allowed to shine.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 10 minutes + Overnight Chilling
• Total Time: 35 minutes + Overnight Chilling
• Servings: 4-8
• Yields: 16 pieces
• Dietary Type: Vegetarian

Ingredients

Ricotta

• 4 cups whole milk
• 2 cups heavy cream
• 1 teaspoon kosher salt
• 3 tablespoons good white wine vinegar
• Cheese cloth

Crostini

• 1 baguette, cut in thin slices (on an angle preferred)
• Olive oil
• 1 garlic clove (optional)
• 1 cup arugula (optional)

Herb Topping

• 2 cups ricotta cheese (preferably homemade)
• 1/2 teaspoon lemon zest
• 1 teaspoon fresh lemon juice (more or less to taste)
• 2 scallions, fine diced (white and green parts)
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons fresh thyme
• Salt
• Pepper

Roasted Tomatoes

• 4-5 plum tomatoes, cut in thick slices (approximately 16 slices)
• Olive oil
• Salt
• Pepper

Equipment Needed

• Heavy-bottomed pot
• Colander or strainer
• Large bowl
• Cheese cloth
• Baking sheet
• Aluminum foil or parchment paper
• Saran wrap

Instructions

Ricotta (Make this the day before)

1. First, prepare the ricotta. It’s surprisingly simple. You’ll need a heavy-bottomed pot, a colander or strainer, a large bowl, and cheese cloth.
2. Set up your colander over the large bowl. Ensure there’s plenty of room in the bowl for the liquid to drain without touching the bottom of the colander.
3. Take two pieces of damp cheese cloth and line the colander completely.
4. In the medium to large pot, bring the milk, cream, and salt to a rolling boil over medium heat, stirring often to prevent scorching.
5. Once it’s boiling, add the vinegar and immediately remove the pot from the heat. Stir gently. The vinegar will cause the milk and cream to separate, forming curds.
6. Stir a couple of times, wait 2-3 minutes, and then pour the mixture into the strainer or colander, over the cheese cloth.
7. You’ll see the whey (clear liquid) separate from the milk curds and drain to the bottom of the bowl. Let it rest at room temperature for about 15-20 minutes to cool slightly before transferring to the refrigerator.
8. Make sure as it sets in the refrigerator that none of the liquid in the bowl is touching the bottom of the ricotta. Cover the ricotta with saran wrap, pressing it gently against the surface to prevent a skin from forming.
9. Ideally, let it set overnight. A minimum of 4 hours is required for it to cool down and set properly.

Roasted Tomatoes

1. These can be made ahead of time and chilled. Preheat oven to 425°F (220°C).
2. Line a baking sheet with aluminum foil or parchment paper.
3. Add the sliced plum tomatoes to the baking sheet. Drizzle generously with olive oil and season with salt and pepper.
4. Bake for approximately 10 minutes, or until the tomatoes begin to soften but are not falling apart. You want them tender but still holding their shape.
5. Let the tomatoes cool completely. Transfer them to a plate and cover with saran wrap. Refrigerate until ready to assemble the crostini.

Herbed Topping

1. In a medium bowl, combine the ricotta cheese (ideally the homemade ricotta), lemon zest, lemon juice, scallions, fresh basil, fresh parsley, and fresh thyme.
2. Season with salt and pepper to taste. Mix well to combine all ingredients thoroughly.
3. Set to the side. This topping is best prepared right before serving to maintain its freshness.

Baguettes

1. Preheat your broiler. Line a baking sheet with foil or parchment paper.
2. Arrange the baguette slices on the prepared baking sheet.
3. Drizzle the slices generously with olive oil.
4. Broil the first side until golden brown, watching carefully as they can burn quickly. This should take only a minute or two.
5. Flip the slices and broil the other side for another minute, or until golden brown.
6. Remove the baguette slices from the oven. While they are still warm, rub the garlic clove (if using) on the side that was drizzled with olive oil. This is the side you will add the toppings to.

Finish

1. Top each baguette slice with a little arugula (optional, but adds a nice peppery bite).
2. Spoon a generous amount of the herb ricotta mixture on top of the arugula.
3. Place a slice of roasted tomato on top of the ricotta.
4. Serve immediately and enjoy!

Expert Tips & Tricks

• Ricotta Texture: For a smoother ricotta, you can gently press the cheesecloth after it has cooled to remove excess whey.
• Toast Consistency: Watch the baguette slices carefully under the broiler, as they can go from golden brown to burnt in seconds.
• Herb Freshness: Use the freshest herbs you can find for the most vibrant flavor in the topping.
• Tomato Variety: While plum tomatoes are recommended, you can also use cherry or grape tomatoes, halved or quartered, for a sweeter variation.
• Make Ahead: The ricotta and roasted tomatoes can be made a day or two in advance. Store them separately in the refrigerator. The herb topping can also be made a few hours ahead of time, but it’s best to add the herbs just before serving to prevent them from wilting.

Serving & Storage Suggestions

Serve these crostini immediately after assembling to enjoy the best texture and flavor. The toasted baguette will soften over time, so prompt serving is key.

• Serving: Arrange the crostini on a platter for an elegant appetizer presentation. A drizzle of extra virgin olive oil and a sprinkle of fresh herbs can enhance the visual appeal.
• Storage: The components of the crostini (ricotta, roasted tomatoes, and herb topping) can be stored separately in airtight containers in the refrigerator. The ricotta will last for about 5 days, the roasted tomatoes for up to 3 days, and the herb topping for 1-2 days. The toasted baguette is best consumed immediately, but can be stored in an airtight container at room temperature for up to 24 hours, although it may lose some of its crispness.
• Reheating: It is not recommended to reheat the assembled crostini.

Nutritional Information

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	18g	28%
Saturated Fat	11g	55%
Cholesterol	60mg	20%
Sodium	350mg	15%
Total Carbohydrate	15g	5%
Dietary Fiber	1g	4%
Sugars	3g	6%
Protein	8g	16%

Variations & Substitutions

• Gluten-Free: Use gluten-free baguette slices to make these crostini suitable for those with gluten sensitivities.
• Vegan: Substitute the ricotta with a homemade vegan ricotta made from cashews or almonds.
• Spicy: Add a pinch of red pepper flakes to the herb topping for a touch of heat.
• Seasonal Herbs: Experiment with different herbs based on the season. Chives, oregano, or marjoram would also be delicious additions.
• Cheese Variety: While homemade ricotta is preferred, you can substitute with store-bought ricotta, goat cheese, or even burrata for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made ricotta instead of making my own?
A: Yes, you can use store-bought ricotta, but homemade ricotta has a fresher, creamier flavor that elevates the dish.

Q: How do I prevent the crostini from getting soggy?
A: Toast the baguette slices right before assembling and serve immediately.

Q: Can I roast the tomatoes ahead of time?
A: Yes, the roasted tomatoes can be made a day or two in advance and stored in the refrigerator.

Q: What if I don’t have white wine vinegar?
A: You can substitute with lemon juice or apple cider vinegar, but the flavor will be slightly different.

Q: How long does the homemade ricotta last?
A: Homemade ricotta will last for about 5 days in the refrigerator, stored in an airtight container.

Final Thoughts

I urge you to try this recipe and experience the joy of creating something truly special from simple ingredients. The combination of creamy ricotta, tangy roasted tomatoes, and fragrant herbs is a symphony of flavors that will delight your taste buds. Feel free to experiment with the herbs and cheeses to create your own unique variations. Share your creations and feedback, and let’s celebrate the art of homemade goodness together. Consider serving these crostini with a crisp glass of Pinot Grigio or a light, refreshing salad for a complete and satisfying meal.