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Tomato and Basil Ricotta Crostini

Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins

 1 baguette, thinly sliced
 Extra-virgin olive oil
 2½ cups ricotta cheese
 coarse salt
 cherry or grape tomatoes
 flaky sea salt

Preheat oven to 350F. Arrange bread slices in a single layer on a rimmed baking sheet. Brush both side with oil, and bake until lightly toasted and crisp, 8 to 10 minutes. Transfer to a wire rack to cool completely.


To serve, dollop ricotta onto each crostini, season with coarse salt, and top as desired.


Top each toast with 3 to 4 cherry- or grape-tomato halves and a sprig of basil. Drizzle with extra-virgin olive oil and sprinkle with flaky sea salt (such as Maldon)