Ingredients
The Crispy Crostini
The Cloud-like Whipped Ricotta
The Finishing Touches
Steps
Step 1 — Slow-roast Those Little Tomatoes
1
1. Preheat your oven to 160°C.
2. Toss tomatoes, olive oil, garlic, honey, salt, pepper, and oregano in a small baking dish.
3. Roast for 35–45 minutes until softened, wrinkled, and juicy.
4. Let cool slightly and remove the garlic cloves.
Sprucy's secret: Keep those gorgeous tomato juices! They're packed with flavor.
2. Toss tomatoes, olive oil, garlic, honey, salt, pepper, and oregano in a small baking dish.
3. Roast for 35–45 minutes until softened, wrinkled, and juicy.
4. Let cool slightly and remove the garlic cloves.
Sprucy's secret: Keep those gorgeous tomato juices! They're packed with flavor.
Step 2 — Make The Ricotta Cloud
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1. Drain any excess liquid from the ricotta.
2. Add ricotta, cream, olive oil, lemon zest, salt, and pepper to a small food processor.
3. Blend for 1–2 minutes until beautifully smooth and airy.
4. Taste and adjust the seasoning.
No food processor? Use your immersion blender in a narrow, tall container, or whisk vigorously for a few minutes.
Our goal: Silky, spreadable ricotta that holds its shape, not a runny sauce.
2. Add ricotta, cream, olive oil, lemon zest, salt, and pepper to a small food processor.
3. Blend for 1–2 minutes until beautifully smooth and airy.
4. Taste and adjust the seasoning.
No food processor? Use your immersion blender in a narrow, tall container, or whisk vigorously for a few minutes.
Our goal: Silky, spreadable ricotta that holds its shape, not a runny sauce.
Step 3 — Golden, Crunchy Baguette
3
1. Raise the oven temperature to 190°C after removing the tomatoes.
2. Lightly brush both sides of each baguette slice with olive oil.
3. Bake for 6–9 minutes, turning halfway, until golden and crisp.
4. While still warm, gently rub one side with the peeled garlic clove.
5. Sprinkle with a tiny pinch of salt.
Don't overdo the garlic! We want a delicate flavor, not garlic bread.
2. Lightly brush both sides of each baguette slice with olive oil.
3. Bake for 6–9 minutes, turning halfway, until golden and crisp.
4. While still warm, gently rub one side with the peeled garlic clove.
5. Sprinkle with a tiny pinch of salt.
Don't overdo the garlic! We want a delicate flavor, not garlic bread.
Step 4 — Assemble Our Little Masterpieces
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1. Spread a generous swoosh of whipped ricotta onto each crostini.
2. Spoon 2–3 roasted cherry tomatoes on top.
3. Add a few drops of the roasted tomato oil.
4. Tuck in small fresh basil leaves.
5. Finish with a delicate drizzle of balsamic glaze and a little black pepper.
Serve immediately while the bread is still crunchy!
2. Spoon 2–3 roasted cherry tomatoes on top.
3. Add a few drops of the roasted tomato oil.
4. Tuck in small fresh basil leaves.
5. Finish with a delicate drizzle of balsamic glaze and a little black pepper.
Serve immediately while the bread is still crunchy!
Nutrition Facts
Per serving321 calories
Calories from
- Protein 14%
- Carbs 32%
- Fat 54%
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Fat High 19 g 29%
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Saturated Fat High 7 g 35%
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Carbohydrates 25 g 8%
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Fiber 2 g 8%
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Sugar 7 g 14%
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Protein High 11 g 22%
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Cholesterol 24 mg 8%
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Sodium 349 mg 14%
% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.
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