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1
Position an oven rack 5 to 6 inches from the broiler element.
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2
Preheat the broiler to high.
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3
Line a baking sheet with heavy-duty aluminum foil.
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4
In a small bowl gently toss the tomatoes, shallots, 1/2 tablespoon of olive oil and vinegar together.
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5
Spread out the mixture on the prepared baking sheet.
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6
Set the baking sheet on a rack under the broiler element.
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7
Broil until the tomatoes begin to show a few black spots, about 4 minutes with oven door closed.
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8
Turn the mixture, using a spatula, and broil 3 minutes longer with the oven door closed.
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9
Remove from the oven and transfer the mixture with a slotted spoon to a small bowl; set the bowl aside until needed.
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10
Retain the broiler heat on high.
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11
While the tomatoes are broiling, combine the ricotta, blue cheese, pesto, 1/2 teaspoon salt, lemon juice and lemon peel in a medium bowl.
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12
Arrange the baguette slices on a large baking sheet and brush with the remaining 2 tablespoons of olive oil.
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13
Put the baking sheet on the rack under the broiler element and broil until golden, about 1 minute or so per side, watching carefully.
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14
Remove from oven.
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15
To assemble, season the tomato mixture with remaining 1/4 teaspoon salt and peppercorns, then stir in the basil.
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16
Spread some of the ricotta mixture over each crostini.
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17
Top with the tomato/onion mixture, then sprinkle with shredded cheese, dividing all the ingredients equally among the slices.
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18
Transfer to a serving plate and serve.
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19
A viewer, who may not be a professional cook, provided this recipe.
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20
The Food Network Kitchens chefs cannot make representation as to the results.
