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Crostini with ricotta and sun-dried tomatoes

Author
Cookinero 27 Oct 2022
19910
Crostini with ricotta and sun-dried tomatoes

Crostini with ricotta and sun-dried tomatoes are great as a simple and quick breakfast, or as a light snack with wine.

How to cook Crostini with ricotta and sun-dried tomatoes

Step 1

Crostini with ricotta and sun-dried tomatoes

Cut sun-dried tomatoes into small pieces.

Step 2

Crostini with ricotta and sun-dried tomatoes

Cut the ciabatta into pieces and lightly drizzle them with olive oil.

Step 3

Crostini with ricotta and sun-dried tomatoes

Fry the ciabatta pieces in a pan or on the grill until golden brown. So the pieces will be crispy on the outside and soft inside. You can also toast bread in a toaster.

Step 4

Crostini with ricotta and sun-dried tomatoes

Then it remains only to generously spread ricotta on toasted bread, put chopped sun-dried tomatoes on top and sprinkle the whole structure with freshly ground black pepper.

Crostini with ricotta and sun-dried tomatoes - FAQ About Ingredients, Baking Time and Storage

Yes, baguette, Italian bread, or even sourdough work well. Just adjust the cooking time as needed.
Mascarpone, cream cheese, or even a whipped feta would be delicious substitutes for ricotta.
It's best to assemble only what you'll eat immediately, as the bread can get soggy. Store the toasted bread separately at room temperature for up to 2 days in an airtight container, and ricotta in the refrigerator for up to 3 days. Sun-dried tomatoes, kept in their oil properly sealed, can be stored in the fridge for up to a week.
Yes, this recipe is vegetarian. Ensure your ingredients (especially the bread) are vegetarian-friendly.
Substitute the ricotta cheese with a vegan ricotta alternative made from nuts or tofu. Many store-bought options are also available.
Absolutely! Fresh basil, a drizzle of balsamic glaze, or a sprinkle of red pepper flakes would add extra flavor.
Reheat the bread in a toaster oven or a dry pan for a few minutes to crisp it up again.

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