Roasted Tomato & Ricotta Crostini

Ingredients

• 1 baguette, sliced into ½-inch pieces

• 1 cup ricotta cheese

• ½ cup pasta sauce, warmed (marinara or roasted tomato works best)

• 2 tbsp balsamic glaze

• Optional toppings: fresh basil, cracked black pepper, red pepper flakes, olive oil

Instructions

1. Toast the baguette:
   Preheat the oven to 400°F or use a toaster oven. Arrange baguette slices on a baking sheet and lightly brush with olive oil (optional). Toast for 6–8 minutes, or until crisp and golden around the edges.

2. Prep the ricotta:
   Stir the ricotta in a small bowl to loosen it, making it creamier and easier to spread. For extra flavor, you can mix in a pinch of salt, pepper, or a drizzle of olive oil.

3. Warm the sauce:
   Gently heat the pasta sauce in a small saucepan or microwave until warm but not bubbling.

4. Assemble the crostini:
   Spread a generous layer of ricotta on each toasted baguette slice. Top with a spoonful of the warm pasta sauce, letting it settle into the ricotta.

5. Finish with balsamic glaze:
   Drizzle each crostini with balsamic glaze for sweetness and depth.

6. Optional garnishes:
   Add torn fresh basil, a sprinkle of pepper, red pepper flakes, or a tiny drizzle of olive oil for extra flavor.

7. Serve:
   Serve immediately while the bread is warm and the toppings are fresh.