Crostini Lunch: Ricotta w/ Roasted Tomatoes

Since my husband is home for vacation I try and make some interesting lunches besides his usual turkey sandwich.

We have had paninis, homemade soups, fried rice and anything I can come up with from leftovers to keep it interesting (for fear he might buy lunch at McDonald's!).

I make crostini as appetizers almost always, so why not have crostini for lunch?

One of my usual combinations is ricotta cheese on toasted baguette slices with any roasted vegetable, zucchini w/ roasted cherry tomatoes being my favorite.
I have added grilled artichokes and anything else that might delight.



Today, since I had roasted plum tomatoes on hand (doesn't everyone?) and some of my pesto (not much left) from the freezer, what a better way to make a weekday lunch seem special.

To Roast Tomatoes (cherry or plum tomatoes):

Oven at 475 degrees. If you are using plum tomatoes (egg shape), then cut in half, if you are using cherry tomatoes, which are sweeter, keep them whole.

Place in a shallow roasting pan and drizzle with olive oil, lots of kosher salt and any herbs you like. Roast about 15-20 minutes until tomatoes are blistering.

These are excellent on sandwiches, in pastas or salads or just eaten plain! I LOVE THEM!!!!! and always have them on hand in the fridge.

Toast your bread slices and spread some ricotta cheese on top while still warm.
Add a dab of pesto (I love that word "dab"), and top with a roasted tomato.
Looks like you are ready for company.

The question from my husband was "is someone coming over for lunch?".
The answer "Yeah, you".