Biodiversity Heirloom Tomato Crostini

Ingredients

• •baguette, sliced into 1/2-inch thick rounds
• •tbsp olive oil, plus more for drizzling
• •cup mixed heirloom cherry tomatoes (yellow, red, purple), halved
• •1/2
• •tsp dried oregano
• •oz fresh ricotta cheese
• •tbsp fresh basil, finely chopped
• •tsp lemon zest
• •Salt and freshly ground black pepper to taste
• •1/4 cup mixed microgreens (e.g., radish, pea shoots) for garnish

Prep Steps

1. 1Preheat oven to 375°F (190°C). Toss the baguette slices with a drizzle of olive oil and toast for 5 minutes
2. 2minutes until lightly golden and crisp.
3. 3In a small bowl, toss the halved heirloom tomatoes with 1 tbsp olive oil, dried oregano, salt, and pepper. Spread them on a small baking sheet and roast for 10 minutes
4. 4minutes until slightly softened and caramelized.
5. 5While the tomatoes roast, mix the ricotta cheese with the chopped basil, lemon zest, a pinch of salt, and pepper in a separate bowl.
6. 6To assemble, spread a generous layer of the herbed ricotta onto each toasted crostini. Top with a spoonful of the warm, roasted heirloom tomatoes.
7. 7Garnish each crostini with a small cluster of mixed microgreens and a final drizzle of high
8. 8quality olive oil or balsamic glaze.