Eggplant, Tomato and Ricotta Crostini | Vessy’s Gourmet kitchen
Eggplant, Tomato and Ricotta Crostini
30 mins prepServes 4
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!
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!
