Ricotta and roasted cherry tomato crostini with too much olive oil from Getaway: Food and Drink to Transport You (page 48) by Renee Erickson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on June 25, 2025

    Made as written using my favorite seeded sourdough bread from Village Bakery in Santa Rosa and loved it. Definite repeat.

  • SheilaS on June 11, 2023

    I made the creamy buttermilk ricotta from Bestia and made these while it was still warm so it was especially delicious! The perfect thing to make with cherry tomatoes that are past their prime.

  • bernalgirl on June 06, 2023

    I love this kind of simple, ingredient-driven cooking and this recipe is lovely with a high-quality ricotta cheese like the one from Sonoma County’s Bellwether Farms. I added a pinch of chile pepper flakes to the tomatoes but otherwise followed the recipe.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.