Quick lunches (aka snacking throughout the day) are essential to my busy schedule. Especially light lunches that aren’t going to send me into a food coma and cause me to be unproductive for the rest of the day.
SEE ALSO: Sriracha Queso Recipe
All the summer tomatoes from the local farmer’s markets inspired me to create this end-of-summer tomato crostini that takes less than 35 minutes to make. It’s quick, easy, fresh, and the classic summer snack!
For a simple crostini recipe, you want to use a high-quality olive oil like Filippo Berio that has that rich, smooth flavor and allows fresh ingredients like the tomatoes to stand out.
Filippo Berio started when a young man named Filippo Berio in 1867 from the small town of Lucca, Italy set out to follow his passion of becoming a master of olive oil. Each bottle of Filippo Berio olive oil is crafted with the finest olives that are pressed with exquisite care to produce the purest, most delicious oil.
FILIPPO BERIO: MASTERS OF FLAVOR TOUR
Filippo Berio is celebrating their 150th anniversary by traveling through the country with the Filippo Berio’s gourmet food truck. They’re stopping in Austin from August 4 – 6, 2017 at the following locations:
August 4 – HEB
4 pm – 7 pm
500 W. Canyon Ridge Dr, Austin, TX 78753
August 5 – The Yard (Pop Up Event)
11 am to 6 pm
440 E St Elmo Rd., Austin, TX 78745
August 6 – HOPE Farmers Market
11 am to 2 pm
5th St. & Comal St., Austin, TX 78702
I’ll be at the HOPE Farmers Market on August 6th and hope to see you there!
And for those of you who can’t make the tour stops, don’t sweat it! You can still enter Filippo Berio’s 150th Anniversary Sweepstakes where you and a guest can win an all expenses paid trip to Tuscany. There, you’ll tour the beautiful Tuscan countryside, cook/eat at the Toscana Saporita Cooking School, and even go on a truffle hunt excursion and tasting. Sounds amazing, right? Read the official rules and enter here.
End Of Summer Tomato Crostini Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 5 crostini 1x
- Filippo Berio Extra Virgin Olive Oil
- 5 slices sourdough bread
- 4 cups cherry tomatoes
- 1 cup ricotta
- 6 fresh thyme sprigs
- 6 garlic cloves
- salt and black pepper
- Heat oven to 375° F. On a baking sheet, toss the cherry tomatoes, garlic cloves, thyme sprigs, and with Filippo Berio Extra Virgin Olive Oil. Season with salt and pepper.
- Place bread slices alongside the tomatoes, allowing to soak up the excess olive oil.
- Roast until the tomatoes are beginning to burst and bread is toasted. Approximately 30 minutes.
- Spread ricotta on toasted sourdough and top with tomatoes.
- Season with salt and pepper, if needed.
- Serving Size: 1 crostini
If you’re never roasted tomatoes before, it’s soo good! I love the flavor of roasted tomatoes and with the olive oil, it keeps the tomatoes juicy and packed with flavor. Ricotta has a mild flavor so it really allows the roasted tomatoes with garlic and thyme to be the star of the crostini but offers a creamy texture against the crunchy, toasted bread.
Feel free to add red pepper flakes if you like a little heat!
This post is brought to you in collaboration with Filippo Berio. Thank you for supporting the brands that support A Taste of Koko!