Whipped Ricotta Crostini with Dill & Garlic Roasted Toms

Whipped Ricotta Crostini
With Dill & Garlic Roasted Toms

Prep Time: 10 Min
Cook Time: 30 Min

Yields: 12 Crostini

What You Need

• 12 x Slices Baguette (approx 1/2")
• Fresh Dill & Grana Padano for Garnish
• 1 clove Garlic, gently crushed

ROASTED TOMS

• 341g Medley Tomatoes, halved
• EVOO
• 4 cloves Garlic, crushed
• Fresh Dill
• Himalayan Salt & Red Pepper Flakes

WHIPPED RICOTTA

• 475g Full Fat Ricotta
• 1/2 Lemon, juiced
• 2 Tbsp. EVOO
• 1/2 Tsp. + Himalayan Salt

Directions

• Preheat your oven to 425 F. Toss the halved tomatoes together with a good drizzle of EVOO and a generous pinch of both salt and red pepper flakes. Transfer to a parchment lined baking dish. Nestle the smashed garlic cloves in to the tomatoes along with a couple good handfuls of fresh dill. Bake 25 minutes and then switch to BROIL HIGH / 500 F for a couple of minutes until the tomatoes have blistered a touch. Remove them from the oven and hit them with a pinch of salt.
• While the tomatoes roast, add everything for the whipped ricotta to a food processor and whip until combined. Taste and adjust salt if desired.
• Heat a grill pan to just below medium. Brush the baguette slices on both sides with EVOO and grill until golden on both sides. Once grilled, use the garlic clove to rub down both sides of each crostini.​

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• ASSEMBLY - Start by spreading a generous amount of the whipped ricotta on to the crostini. Spoon some of the roasted tomatoes on top of each crostini. Don't be shy about mashing up the roasted garlic and using that on the crostini as well! Once completed, finish with a sprinkle of salt, some finely shredded grana padano, and garnish with some gorgeous fresh dill fronds. ENJOY!
• Refrigerate any remaining whipped ricotta in an airtight container for roughly 3 days. 

HAPPY VEG