Tomato and Olive Crostini

Now that Nashville has seen it’s last frost, I’ve been contemplating whether or not I want to try to plant a garden this year. By garden I mean a nice neat container garden. I have a small patch of grass in my front yard and a back deck that would hold a nice collection of large pots. A few months ago, we had a huge tree chopped down in our back yard so now our deck gets a ton of direct sunlight. We could  grow a few pots of tomatoes, squash, and – maybe even a pot of hot peppers. I’m still thinking about it but I’m leaning toward a pot or two of yellow cherry tomatoes (love those). I’ve already started my herb garden which is where I got the basil for this recipe.

It’s a little early to get tomatoes at the farmers market so I picked these up at the grocery store and they were delicious. Finding juicy sweet tomatoes this early in the season is purely a matter of luck. The success of this recipe relies on having good ones vs the hard tasteless ones you get out of season. As much as I love feta cheese, no amount of feta can save a bland icky tomato.

I’ve intentionally left this recipe short on measurements because you make these “to taste”.  I’m a bit of a saltaholic so I like a lot of feta but that may not work for you. Start with a 1/2 cup ricotta and 2 tablespoons feta cheese for the cheese mixture. Keep in mind that the olives are salty too so a lot of feta might make it over the top salty. You can also spread the ricotta on the bread and sprinkle each with feta instead of mixing them together. You can also drizzle these with balsamic vinegar if you want a little zing. This is a great snack or appetizer but it could also be lunch if you pair it with some soup or a piece of chicken.

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