Roasted Tomato + Ricotta Crostini

crostini

1 baguette
2 tablespoons olive oil
sea salt
1 pint cherry tomatoes
a few sprigs of fresh thyme (optional)
fresh basil leaves for garnish

cashew ricotta

2 cups raw unsalted cashews (soaked in hot water for 20 minutes, then drained)
1 cup water
1 teaspoon lemon juice
1/2 teaspoon salt

Directions

Slice baguette into 1/4″ slices. Add to a parchment lined baking sheet. Brush both sides of the bread slices with olive oil. Season with a little salt and bake at 350F for about 7 minutes.

In the meantime, make the cashew ricotta. Add the cashews, water, salt and lemon to a high speed blender. Blend just until it’s a ricotta consistency – be sure not to overblend. Place the ricotta in the refrigerator until ready to use.

Next, cut the cherry tomatoes in half or quarters if they are larger. Add to a bowl and drizzle with olive oil. Toss to coat and place the tomatoes in a single layer on the baking sheet. Add some fresh thyme (optional). Sprinkle with sea salt. Place in a 400F oven and roast for 15 minutes.

Place the toasted bread slices on a serving dish. Top with a dollop of the ricotta. Then add the roasted tomatoes. Sprinkle with a little more salt if needed. Garnish with basil leaves.

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