Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Roasted Tomato Ricotta Crostini
Serving Amount
Ingredients
2 cup cherry tomatoes
4 tbsp olive oil, divided
1⁄4 cup dry white wine
2 garlic cloves, minced
1 tsp dried oregano
Salt and pepper to taste
1 French baguette, sliced in diagonal pieces no wider than ½-inch
1⁄2 cup ricotta
1⁄4 cup fresh basil leaves, for garnish
Instructions
Step 1
Preheat oven to 425 degrees F.
Step 2
In an oven-safe dish, add cherry tomatoes, 2 tablespoons olive oil, dry white wine, garlic, oregano and salt and pepper to taste. Roast ingredients for about 30 minutes, until cherry tomatoes are bursting and color deepens.
Step 3
While tomatoes are roasting, line a large, rimmed baking sheet with parchment paper. Add sliced baguette and brush with olive oil. Bake for 6-9 minutes, or until golden. Sprinkle lightly with salt and pepper.
Step 4
To serve, spread about 1 tablespoon ricotta on crostini and top with a large spoonful of roasted tomato mixture and garnish with fresh basil.
