Tomato & Ricotta Crostini with Balsamic Vinegar & Chives

Tomato & Ricotta Crostini

with Balsamic Vinegar & Chives

25 MIN
$9.99 Serves 2-4
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. These crunchy crostini (or little toasts) get plenty of sweet and savory flavors thanks to a layer of creamy ricotta mixed with grated parm, and a topping of fresh tomatoes—quickly cooked with crushed red pepper for a kick of heat, then finished with tangy balsamic.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    380 Cals (est.)
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fresh
ingredients
Tomato & Ricotta Crostini with Balsamic Vinegar & Chives
Title
  • 1 Small Baguette
  • 4 oz Grape Tomatoes
  • 1 bunch Chives
  • ¼ cup Grated Parmesan Cheese
  • ½ cup Part-Skim Ricotta Cheese
  • 2 Tbsps Balsamic Vinegar
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
1 Prepare the ingredients & season the ricotta

Wash and dry the fresh produce. Cut the baguette crosswise into 8 equal-sized rounds. Halve the tomatoes. Thinly slice the chives. In a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil. Season with salt and pepper. Stir to combine.

2 Toast the baguette

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the baguette rounds in an even layer. Toast 3 to 4 minutes per side, or until lightly browned. Transfer to a work surface. Wipe out the pan.

3 Cook the tomatoes & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Turn off the heat; stir in the vinegar until combined. Serve toasted baguette topped with the seasoned ricotta and cooked tomatoes. Garnish with the sliced chives, almonds, and remaining parmesan. Enjoy!

Tips from Home Chefs

Tomato & Ricotta Crostini

1 Prepare the ingredients & season the ricotta

Wash and dry the fresh produce. Cut the baguette crosswise into 8 equal-sized rounds. Halve the tomatoes. Thinly slice the chives. In a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil. Season with salt and pepper. Stir to combine.

2 Toast the baguette

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the baguette rounds in an even layer. Toast 3 to 4 minutes per side, or until lightly browned. Transfer to a work surface. Wipe out the pan.

3 Cook the tomatoes & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Turn off the heat; stir in the vinegar until combined. Serve toasted baguette topped with the seasoned ricotta and cooked tomatoes. Garnish with the sliced chives, almonds, and remaining parmesan. Enjoy!

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