Lemon Herb Ricotta and Tomato Crostini

1. Toast the Crostini

1. Preheat your oven to 200°C (180°C fan).
2. Slice the baguette diagonally into roughly 1.5 cm thick rounds.
3. Arrange the slices across a large baking tray in a single layer.
4. Lightly brush or drizzle the tops with 1 tablespoon of extra virgin olive oil, then bake for 8 to 10 minutes until golden and crisp around the edges.
5. Remove from the oven. While still warm, gently rub one side of each toasted slice with the cut side of a halved garlic clove for subtle aroma.

2. Prepare the Tomatoes

1. Quarter or dice the cherry tomatoes and place them in a small bowl.
2. Finely chop half of the fresh basil and add it to the tomatoes.
3. Toss with 1 tablespoon of extra virgin olive oil, the dried oregano, a pinch of salt, and a pinch of black pepper. Set aside to marinate for 5 to 10 minutes.

3. Whip the Lemon Herb Ricotta

1. In a medium bowl, combine the ricotta, finely grated zest of the whole lemon, 1 tablespoon of fresh lemon juice, finely chopped parsley, and remaining salt and black pepper.
2. Whisk vigorously with a fork or small whisk for about 1 minute until light, smooth, and spreadable.

4. Assemble and Serve

1. Generously spread a thick layer of the lemon herb ricotta over each toasted crostini.
2. Spoon the marinated cherry tomatoes over the cheese, letting some of their seasoned juices drizzle on top.
3. Garnish with the remaining fresh basil leaves (torn or whole) and an extra pinch of lemon zest.
4. Finish with a light drizzle of extra virgin olive oil or balsamic glaze just before serving.