Blistered Tomato Crostini

Blistered Tomato CrostiniSummer.

My relationship with it is so up in the air. Somedays I love it, somedays I hate it. But you know that already, because I complain about summer the whole few months that we live it.

But today.. today bred such a gorgeous morning.
How could I not love it?

I woke up this morning to a low lying mist among the still green on the hills. The birds were singing in the trees, which was…in my opinion…their best concert yet… and a most perfect breeze fluttered here and there through the open windows.

It just smelled like summer.

That close your eyes and take a deep breath…

Relish in the moment…moment.Blistered    Tomato   Crostini

My excitement always grows with the abundance of fresh fruits and vegetables in the summer… and most of the time I love to enjoy them in their natural state…especially cherry tomatoes. Blistering them brings out their sweet sugars, yet leaves you with a hint of charred taste, which makes you want to go for that second bite..

The sweet ricotta, and saltiness from the parmesan complements the sweetness from the tomato, over a slightly charred crispy garlic toast, and topped off with a drizzle of high quality balsamic vinegar and olive oil…sprinkled with a little basil fresh from the seriously does not get any better…and this was the perfect breakfast for the most perfect morning.

Life is good. It’s a “In the blink of an eye, we’ll be covered in snow… so the next time I complain of the heat..please remind me of today, and how much I really do love summer…” kind of good.


Blistered Tomato   Crostini

Blistered Tomato Crostini
Serves: 4 servings
  • 1 tbsp olive oil
  • Two small bunches of cherry tomatoes, left on the vine. (Figure about 3 or 4 tomatoes per baguette slice)
  • Salt and pepper to taste
  • ½ cup ricotta (I use whole milk)
  • ¼ cup parmesan
  • ¼ cup fresh mozzarella, shredded
  • ½ tsp coarsely ground black pepper
  • 2 tbsp chopped fresh parsley
  • 8 slices baguette, thinly sliced on diagonal
  • 1 large clove garlic
  • Small basil leaves, or chopped fresh basil leaves
  • Olive oil for drizzling
  • Balsamic vinegar for drizzling
  1. Heat the olive oil in a medium skillet over low heat. Add the tomatoes to the olive oil, season with salt and pepper to taste. Carefully stir until all sides are evenly blistered and popped open. About five minutes. Remove from pan, and place on paper towel lined plate.
  2. In a small bowl, combine the ricotta, parmesan, mozzarella, black pepper, and parsley. Stir until just combined. Set aside until ready to use.
  3. Toast the baguette slices under the broiler or on the grill. Toast to your desired darkness. When the slices are toasted, rub the garlic generously over one side of each slice.
  4. To assemble:
  5. Add a spoonful of ricotta to the top of each garlic baguette slice. Top each slice with four blistered tomatoes. Sprinkle with basil leaves. Drizzle with olive oil and balsamic vinegar.
  6. Serve immediately…and Enjoy!
Note: I normally don't like to tell you what to buy, or how much to spend…but a high quality balsamic is so worth the price…You’ll marvel at the difference in taste. I always use D’Avolio’s 18 year traditional balsamic. It’s only like $15, and it lasts a long time! (And no, they’re not paying me to give them this little plug. They don’t even know me!)


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