On the hunt for a perfect last minute meatless Monday dish or perhaps a delicious vegetarian appetizer for your next soiree? If so, you’re in luck! Today on “The Chew” chef Michael Symon prepared a scrumptious easy-to-make roasted tomato crostini recipe using fresh tomatoes from the garden or farmers market in just 30 minutes or less.
If you’d like to make chef Michael Symon’s delicious roasted tomato crostini recipe for you and your guests, please watch the instructional video from “The Chew” below and follow the link to the recipe.
PS I don’t know about you, but I have fallen in love with kumato tomatoes, it tastes just like an heirloom and is found at the grocery store. My tomatoes didn’t do a thing this year, and I must say these taste homegrown. Just a little fyi in case you’re eager to make this recipe and don’t have time to stop at the farmers market!
Roasted Tomato Crostini ingredients
- French baguette
- Extra virgin olive oil
- Baby heirloom tomatoes
- Whole milk ricotta
- Fresh basil leaves
- Freshly ground black pepper