Eggplant, Tomato and Ricotta Crostini
Serves 4
30 mins prep
40 mins cook
70 mins total
Eggplant, Tomato and Ricotta Crostini- what a delicious combo this was! Sweet roasted tomatoes and velvety eggplant mixed with zesty creamy ricotta over crusty ciabatta baguette is hard to resist!
0 servings
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1. Wash and cube eggplant and add to a baking sheet along with tomatoes, olive oil, garlic, salt, pepper and mix; 2. Roast at 400 F for about 30 mins; 3. To make the ricotta mixture- mix ricotta, lemon zest, salt and pepper; 4. To make basil oil- add basil leaves and olive to a mortar and grind until the oil turns green; 5. Toast the bread and add ricotta mixture, roasted eggplant and tomato, basil oil, finish with flaky sea salt and enjoy!
