Ricotta and Roasted Cherry Tomato Crostini

You know, I was finally ready to accept the fact that summer was over. Ready to embrace apples, crisp fall nights, colored leaves. And then of course, New York goes and throws a slew of 80 degree days at us, and I’m back to wearing shorts and eating the last of the summer tomatoes before months of squash and root vegetables. Not that I don’t love squash — I’m just not quite ready to let go just yet. I made these crostini a few days ago as a quick lunch, and I love how the sweetness of the cherry tomatoes is balanced by just a dash of fleur de sel and the creamy ricotta. In fact, the cherry tomatoes I got from the farmer’s market were so sweet, I could have omitted the salt and drizzled a little bit of honey over them for another take on this easy appetizer.

Ricotta and Roasted Cherry Tomato Crostini

1 pint cherry tomatoes, cut in half if large

Olive oil

Salt and pepper

1 baguette, thinly sliced

6 oz ricotta cheese, preferably homemade or good-quality

1/4 cup fresh basil or oregano, julinenned

Fleur de sel

Preheat oven to 375. In a large bowl, toss tomatoes with 1-2 tablespoons olive oil, and season with salt and pepper. Place on a baking sheet covered with parchment paper and roast until skins begin to blister, about 12-15 minutes. Let cool.

Meanwhile, toast baguette slices in oven until golden brown, about 10 minutes. Spread 2-3 tablespoons ricotta on each piece of bread, then add 2-3 tomatoes, a few pieces of basil, and sprinkle fleur de sel over. Serve immediately.