Crostini with baked tomatoes and 3 types of cheese

Ingredients:

• 1.5 cups halved cherry tomatoes
• 3 tablespoons thinly sliced ​​shallots
• 2.5 tbsp olive oil, divided
• 0.5 tbsp balsamic vinegar
• 3/4 cup ricotta
• 1/4 cup crumbled blue cheese, loosely packed into a measuring cup
• 1/4 cup prepared pesto
• 3/4 tsp. salt, divide
• 1 teaspoon freshly squeezed lemon juice
• 1 tsp. grated lemon zest, without a slide
• 16 slices French or peasant baguette, cut diagonally into 0.5cm thick slices.
• 2-3 turns of a black pepper mill (hand mill)
• 3 tbsp finely chopped fresh basil leaves
• 1/4 cup finely grated fresh Pecorino Romano cheese, loosely packed into a measuring cup

Preparation:

1. Position the oven rack 12-15 cm from the heating element and preheat the oven to the highest temperature using the grill setting. Line a baking sheet with heavy-duty aluminum foil.
2. In a small bowl, gently toss the tomatoes, shallots, 1/2 tablespoon olive oil, and vinegar. Spread the mixture on the prepared baking sheet. Place the baking sheet on the rack under the oven's heating element. Broil until the tomatoes are lightly charred, about 4 minutes with the oven door closed. Stir the vegetable mixture with a spatula and broil for another 3 minutes 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 ready to use. Leave the oven on broil.
3. While the tomatoes are roasting, combine the ricotta, blue cheese, pesto, 1/2 teaspoon salt, lemon juice, and lemon zest in a small bowl.
4. Place the baguette slices on a large baking sheet and brush with the remaining 2 tablespoons of olive oil. Place the baking sheet on the oven rack and broil until golden brown, about 1 minute per side, being careful not to burn the bread. Remove the baguettes from the oven.
5. To assemble the crostini, season the vegetable mixture with the remaining 1/4 teaspoon salt and pepper, then add the basil.
6. Spread some of the ricotta mixture on each slice of crostini. Top with the tomato-onion mixture, then sprinkle with grated cheese, dividing the ingredients evenly between the slices of bread. Transfer to a serving platter and serve.