Biodiversity Heirloom Tomato Crostini

This vibrant crostini is a celebration of nature's bounty, featuring a colorful medley of roasted heirloom cherry tomatoes that burst with sweet and tangy flavor. The creamy, herbed ricotta base provides a cool contrast, while a sprinkle of microgreens adds a final layer of textural and visual diversity. This recipe honors the International Day for Biological Diversity by showcasing a variety of plant life.

Vegetarian

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

Method

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

Chef's Tip & Pairing

For an extra layer of flavor complexity that honors biodiversity, try infusing your olive oil with a unique herb like lemon thyme or marjoram before drizzling it over the finished crostini.

From the Tini Crostini Collection