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Expand MeatsMeats
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Collapse Side DishesSide Dishes
Mixed Mushroom Saute
Tomato and Ricotta Crostini
Arancini: Rice Balls with Meat Sauce
Sweet Peas with Prosciutto
Pancetta Brussels Sprouts

Tomato and Ricotta Crostini



Tomato and Ricotta Crostini
Ingredients:


Directions:

Preheat oven to 375°. Brush the bread with 3 tablespoons of olive oil, and place on a rimmed baking sheet. In a medium bowl, toss together the tomatoes, olives, basil and salt. Drizzle with the remaining 3 tablespoons of olive oil and toss.
Remove eggplants and peel off skin when cool enough to touch. Place cooked pulp in a large bowl and add all remaining ingredients except olive oil for frying.
Mound the tomato mixture evenly on each of the bread slices on the baking sheet, and top each with ricotta. Bake until bread is toasted and the topping is warmed through, about 10-15 minutes. Serve hot.

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UPPER EAST SIDE
1505 FIRST AVENUE
NEW YORK CITY, NY 10075

UPPER EAST SIDE
1513 FIRST AVENUE
NEW YORK CITY, NY 10075



UPPER EAST SIDE
1505 FIRST AVENUE
NEW YORK CITY, NY 10075



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