Roasted Garlic, Ricotta & Maple-Roasted Tomato Crostini

Roasted Garlic, Ricotta, and Maple-Roasted Cherry Tomato Crostini

Serves 6-8 as an appetizer.

1 recipe of maple-roasted cherry tomatoes (see below)
3 heads of garlic
1 c. of ricotta
1 baguette
olive oil
sea salt and pepper

For the tomatoes:
1 pint cherry or grape tomatoes
1/4 c. olive oil
1 TBS maple syrup
1/2 tsp sea salt

Preheat oven to 350°F.
Wash tomatoes and remove/discard stems. Slice each cherry tomato in half and place cut side up in single layer on baking sheet with rim. In a small bowl, whisk together olive oil, maple syrup, and salt, then pour over the cherry tomatoes, doing your best to get some oil on each tomato. Roast for 45-60 minutes, until tomatoes begin to caramelize.

While the tomatoes are roasting, roast the garlic as well: slice the tops off the garlic heads so the cloves are partially exposed. Place the heads in a piece of tinfoil and drizzle with olive oil, then sprinkle with sea salt. Close the foil into a pouch, and roast until soft, about 45-55 minutes at 350°F.
Remove the garlic from the oven, and let cool until comfortable to handle. Squeeze the roasted garlic out of the papery shells into a bowl, and mash with a fork. Mix the roasted garlic with the ricotta, and season to taste with salt and pepper.

Preheat the broiler. Slice the baguette into thin rounds, then place on a baking sheet. Brush the tops and bottoms lightly with olive oil. Broil the toasts until golden brown, about 5 minutes total, flipping once halfway through. Remove from the oven and let cool to room temperature. To serve, spread the ricotta mixture onto the toasts and top with a spoonful of roasted cherry tomatoes.

Photo and recipe courtesy of