10 min
Cook Time
Snacks and Appetizers
Cuisine
8 Servings
Serving
Easy
Difficulty
Preheat the oven to 200°C / 400°F. Slice the baguette into 1–1.5 cm (about 1/2-inch) pieces and arrange on a baking sheet.
Stir the softened butter with garlic powder. If you like, add a tiny pinch of the salt here.
Spread a thin layer of garlic butter over the slices. Bake for 8–10 minutes until lightly golden; keep an eye on them so they don’t burn.
Combine ricotta and Parmesan in a bowl. Once the toast cools slightly, spread the mixture over each slice.
Mix diced tomatoes with olive oil, basil, and the remaining salt. If the tomatoes are very juicy, drain for a minute so the topping stays neat.
Spoon the tomato mixture over the ricotta-topped bread. Serve right away so the toast stays crisp.
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