0.3 cup pecorino romano cheese fresh shredded finely
2 to 3 grinds peppercorns black (using handheld grinder)
0.8 cup ricotta cheese
0.8 teaspoon salt divided
3 tablespoons shallots thinly sliced
Equipment
bowl
baking sheet
oven
aluminum foil
broiler
spatula
slotted spoon
Directions
Position an oven rack 5 to 6 inches from the broiler element. Preheat the broiler to high. Line a baking sheet with heavy-duty aluminum foil.
In a small bowl gently toss the tomatoes, shallots, 1/2 tablespoon of olive oil and vinegar together.
Spread out the mixture on the prepared baking sheet. Set the baking sheet on a rack under the broiler element. Broil until the tomatoes begin to show a few black spots, about 4 minutes with oven door closed. Turn the mixture, using a spatula, and broil 3 minutes longer with the oven door closed.
Remove from the oven and transfer the mixture with a slotted spoon to a small bowl; set the bowl aside until needed. Retain the broiler heat on high.
While the tomatoes are broiling, combine the ricotta, blue cheese, pesto, 1/2 teaspoon salt, lemon juice and lemon peel in a medium bowl.
Arrange the baguette slices on a large baking sheet and brush with the remaining 2 tablespoons of olive oil.
Put the baking sheet on the rack under the broiler element and broil until golden, about 1 minute or so per side, watching carefully.
Remove from oven.
To assemble, season the tomato mixture with remaining 1/4 teaspoon salt and peppercorns, then stir in the basil.
Spread some of the ricotta mixture over each crostini. Top with the tomato/onion mixture, then sprinkle with shredded cheese, dividing all the ingredients equally among the slices.
