Roasted Tomato Crostini with Herbed Ricotta (Gluten Free)

Instructions

1. Roast the Tomatoes: Preheat the oven to 425°F. Place the tomatoes, cut-side up, on a parchment-lined baking sheet. Brush on the oil and drizzle lightly with the balsamic vinegar. Then sprinkle lightly with the salt, pepper, garlic, onion powder, sugar, and oregano (use about a pinch of each). Place in the oven and roast for 35 minutes or until the tomatoes are softened and beginning to caramelize. Remove from the oven and set aside to cool.
2. Bake the Crostini: Reduce the oven to 375°F. On another baking sheet, lined with parchment paper, place the baguette slices. Brush lightly with the olive oil, then sprinkle with the salt to taste. Bake until they are golden brown, about 15 minutes. Set aside to cool. (Do not refrigerate.)
3. Make the Topping: In a medium bowl, whisk together the ricotta, Parmesan, and olive oil until smooth. Add in the garlic powder, oregano, and 1/2 the minced basil; stir until smooth and all the ingredients are evenly distributed. Add salt and pepper to taste. Set aside.
4. Assemble the Crostini: Smear some of the ricotta mixture on the seasoned side of each of the cooled baguette slices. Top with one of the roasted tomatoes, and sprinkle each with a little of the remaining basil. Serve at room temperature.
5. Make Ahead: All the components can be prepared ahead of time. Cover and refrigerate the tomatoes and ricotta mixture separately. Store the toasted crostini in a sealed container at room temperature. Return everything to room temperature before assembling.

Instructions

1. Set the bread pan on the counter and insert the beater paddle(s). Unless otherwise directed by your machine’s manufacturer, add the liquids first, then the dry ingredients, and finally the yeast.

2. Measure the yeast into a small bowl and set aside. In a large mixing bowl, whisk the remaining dry ingredients together.

3. In a 2-cup (0.5 liter) glass measuring cup, whisk the wet ingredients together and pour into the bread pan. Use a spatula to spread the dry ingredients over the wet ingredients, covering completely. Make a shallow well in the center and pour in the yeast.

4. Place the bread pan in the machine, settle it in the center, and lock it in place. Close the lid and select:

Dough cycle

Loaf size: 1-1/2 pounds (750g)

Start

5. While the machine is mixing and kneading the ingredients, open the lid and use a spatula to scrape down the sides of the pan as needed, pushing any flour that has accumulated around the edges, in the corners, and under the dough into the center to be blended. This dough is wetter than other breads, making it harder for the paddle to blend. The dough tends to be pushed out to the edges of the pan, no longer being beaten. Use the spatula to lift the dough onto the paddle repeatedly to get as much mixing done as possible. Let the machine mix the dough until it is smooth and has no lumps, about 5 minutes. Press the stop button to cancel the cycle, turn off the machine, and remove the bread pan.

6. Line both channels of the baguette pan with parchment. For shaping the dough, pour the oil into a large mixing bowl. Use a spatula to scoop the dough into the oiled bowl. Use the spatula to fold the oiled parts of the dough up and over the top, creating a disk of dough that is oiled on all sides.

7. Use the oiled spatula to scoop half of the dough into each side of the baguette pan. Use your oiled hands to form each half into an elongated oval, like a football. Starting in the center and working out to the ends, gently squeeze the dough with your fingers to lengthen it into a more even baguette shape. Smooth the tops gently. With a sharp, oiled knife or a specially-designed razor blade called a bread lame, make two or three
diagonal slashes on the top of each loaf.

8. Coat a sheet of plastic wrap with nonstick cooking spray and gently lay it over the dough, oiled-side down. Set the pan aside to rise at room temperature for 45 minutes to 1 hour. Gluten-free doughs rarely double in size but they do expand and get taller.

9. While the loaves are rising, preheat the oven to 400°F (200°C).

10. Bake the loaves for 30 minutes, then rotate the pan. Bake until the loaves are deep golden brown, firm on the outside, and reach an internal temperature of about 210°F (97°C) on an instant-read thermometer, about 15 minutes longer.

11. Cool the loaves in the pan for 3 to 5 minutes, then use the parchment as a sling to help you transfer the loaves to a wire rack. Slip them off the parchment and cool for at least 30 minutes before slicing. If you cut one and it seems a little gummy in the center, put it back in the oven for another 15 minutes or so, then cool completely before slicing. You may need to reduce the liquid by a tablespoon the next time you make the recipe.

12. These baguettes are best eaten on the day they are baked. If you have any left over, store in a plastic bag for up to two days at room temperature, then wrap tightly in plastic and transfer to the refrigerator for another couple of days. For longer storage, double-wrap in plastic and freeze for up to 3 months.

Variation

If you prefer seeded bread, sprinkle a seed blend of your choice on the dough after you’ve formed it into loaves. Gently press the seeds into the dough. Cut the diagonal slices into the top of each loaf. Set the bread aside to rise and continue as directed.