Looking for stunning, easily make-ahead crostini appetizers? Then this simple crostini served two ways is the solution to that. Sundried tomato with ricotta and marinated tomatoes generously topped on light and crisp crostini.
Slice the baguette thinly in circles or diagonally and arrange on a baking tray. Drain the oil from the sundried tomato and brush over one side of the bread. Place the baking tray in the oven and bake for 6 to 8 minutes flipping once halfway through. Bake until slightly golden and crispy.
Make the sundried tomato topping
To a food processor, add drained sundried tomatoes, basil, garlic, salt and pepper to taste and blend until coarse in texture (do not blend it into a smooth paste). Transfer into a bowl and set aside.
Make the marinated tomatoes topping
Cut the cherry tomatoes into halves or quarters and place in a mixing bowl. Grate 1 large garlic over it, add olive oil then season with salt and pepper. Mix all to combine and leave for about 15 minutes for the flavour to develop.
Using a handheld whisk, whisk the ricotta until fluffy.
Spread the whipped ricotta over the crostini and top with the sundried tomato mixture followed by fresh chiffonade basil as garnish. Repeat the same process for the marinated tomatoes but top with a drizzle of glazed balsamic vinegar and chiffonade basil.
How to make crostini in an air fryer If you would rather toast the crostini in an air fryer then follow these steps. Slice the baguette, brush with some of the oil from the jar of the packed sundried tomatoes. Arrange in the air fryer basket, no need to preheat the air fryer. Cook at 200C/400F for 3-4 minutes until golden and crisp. Flipping is optional, repeat the process until you have exhausted the sliced bread. Assemble the toppings, serve and enjoy!TipsMake the crostini ahead and store them in airtight Ziploc bags for up to 3 days.Not a fan of tomatoes then use any topping of choice, here are few topping ideas. Smoked salmon, cucumber and whipped feta or ricotta, sliced avocado and ricotta, strawberry and balsamic vinegar, sliced figs, honey or balsamic vinegar with mascarpone, shrimps and marinated avocado or guacamole.