I’ve always dream of throwing big, lavish parties with lots of delicious food and crazy entertainment. Gatsby-esque. New Gatsby-esque (because despite its incredible slowness, I loved the movie and love Leo forever! Yes, I’m 13). Lots of loud music and lights everywhere. The kind of party you don’t want to leave but eventually must.
At these parties, there would be food. Lots and lots of food. I realize that at Gatsby’s mansion, it is more drink than food. Liquor and champagne flow freely there but my parties? They’d be filled with so much food, you would have to be rolled out the door at the end. There would be big pigs roasting over a spit, probably some sort of carving station with a huge side of beef. The desserts would be out of this world, dripping with chocolate and caramel.
And there’d be a table filled with crostini. Because crostini is the best. It is the perfect one-handed appetizer, which is how appetizers at lavish parties should be. You can’t hold a cocktail, after all, and eat a two-handed appetizer. So things need to be smaller, bite-sized. And crostini gives you that. Plus the options for toppings on your crispy little breads? Unlimited. Thus the need for an entire table filled with nothing but crostini and toppings and spreads.
There would certainly be this roasted tomato and ricotta crostini. Grape tomatoes get tossed with a bit of olive oil and some minced garlic. Really, I think the garlic provides an excellent layer of flavor. It dressed up the tomatoes. Then, those babies get slow roasted until they are just slightly bursting. Every piece of bread (or cracker or naan or whatever you choose for your crostini vehicle) gets a generous swipe of ricotta before being topped with some of the roasted tomatoes.
You know. Then the servers would swoop in, handing you lots of this crostini and probably refreshing your drink. All while you take in the party that would, no doubt, be fabulous. You know. In my head. Where planning big, expensive parties is fun!
- 1 loaf crusty french bread
- 2 pints grape tomatoes
- 2 Tbsp. olive oil
- 3 cloves garlic, minced
- 2-4 Tbsp. ricotta cheese
- Preheat the oven to 350 degrees. Toss the tomatoes with garlic and olive oil to coat then place them on a foil-lined baking sheet.
- Bake for 30 minutes until the tomatoes begin to just burst.
- While the tomatoes cook, use a serrated knife to cut your bread into ½ inch thick slices. Place the slices onto a baking sheet and set aside.
- Once the tomatoes have cooked, remove them from the oven and set them aside. Set the oven to broil and place the bread into the oven.
- Broil for 1 to 2 minutes until just crisp. Remove and then put a generous swipe of ricotta cheese on each slice.
- Top each with 2 to 3 roasted tomatoes. Sprinkle with salt.