Eggplant, Tomato and Ricotta Crostini | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Eggplant, Tomato and Ricotta Crostini
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Lemon; Bellwether Farms Whole Milk Basket Ricotta, 12 oz, From Grade A Milk; Diamond Crystal Salt Co Salt Flakes, Kosher; O Organics Organic Basil; Seattle Sourdough Baking Company Rolls, Ciabatta; Adams Coarse Black Pepper; Diamond Crystal Salt Co Salt Flakes, Kosher; Christopher Ranch Organic Black Garlic; Ciuti Extra Virgin Olive Oil; Sunset Cherry Tomatoes; Organic Specialty Eggplant

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Eggplant, Tomato and Ricotta Crostini

Serves 430 mins prep40 mins cook

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

What you need

extra-virgin olive oil

lemon

Bellwether Farms Whole Milk Basket Ricotta, 12 oz, From Grade A Milk

ricotta cheese

salt

basil

Seattle Sourdough Baking Company Rolls, Ciabatta

ciabatta bread

pepper

salt

garlic

cherry tomato

eggplant

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Instructions

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!

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