Tomato, Ricotta and Goat Cheese Crostini

1 French baguette bread
1/3 cup extra virgin olive oil
3 tsp. garlic, minced

1/2 cup Chèvre goat cheese
1/2 cup Ricotta cheese
salt to taste

2 cups seeded Roma tomatoes, diced
2 Tbsp. Extra virgin olive oil
1/3 cup fresh basil, chopped
salt and ground black pepper to taste
Small basil leaves for garnish

TIP: Crostini can be made ahead of time and stored in an airtight container, just make sure they are cool completely before storing.


  • In small bowl, combine garlic and olive oil.
  • Slice French baguette into 1/4 " thick diagonal slices.
  • Brush bread slices lightly with garlic oil and arrange on baking pans in single layer.
  • Preheat oven to 350 degrees F and bake crostini for until golden brown and crisp (for about 10-15 minutes). Remove from oven and let cool.
  • In medium size bowl combine Ricotta cheese, Chèvre goat cheese and salt. Mix until smooth.
  • In separate bowl, combine seeded and diced Roma tomato, olive oil, salt, pepper and basil.
  • To serve, spread prepared crostini with cheese mixture, then top with tomato-basil mixture and garnish with small basil leaves.

Real Cooking

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