Baked Peppered Ricotta Crostini with Roasted Tomatoes

Ingredients (24)

• Fresh Ricotta Cheese:
• from Donna Hay magazine
• makes 1 1/4 cups
• 6 cups 48 fl oz full cream milk
• 2 T white vinegar
• 1 tsp kosher salt
• In a saucepan
• Baked Peppered Ricotta Crostini with Roasted Tomatoes:
• inspired by Donna Hay magazine
• serves 4-6 as an appetizer
• for peppered ricotta crostini
• 1 1/4 cups fresh ricotta cheese
• 1/3 cup grated pecorino or parmesan cheese
• 1 clove garlic
• kosher salt
• 1/2 tsp fresh cracked pepper
• 1 tsp fresh thyme leaves
• 8 slices french or sourdough baguette
• Preheat oven to 250 degrees. In a bowl
• *for roasted tomatoes
• 1 pint cherry tomatoes
• olive oil
• kosher salt
• Preheat oven to 250 degrees. In a bowl