Honey Ricotta and Roasted Tomato Crostini

An upgraded version of bruschetta that has honey ricotta/goat cheese and pan roasted tomatoes with garlic and herbs. Mmmm

1 baguette
7 oz (or 1 cup) ricotta
⅓ C goat cheese
½ TBS honey
½ orange, zested
7 cloves garlic, rough chop
3 C cherry tomatoes, halved
2 TBS basil, chopped
1 TBS sage, chopped
¼ C olive oil
salt & cracked black pepper (lots of black pepper)

View the full recipe at Well Worn Fork →