Cherry Tomato Ricotta Toast

Steps

1. 1

   Preheat your oven to 400°F (200 °C) (200°C (400 °F)).

2. 2

   In a baking dish, combine the cherry tomatoes, 4 minced garlic cloves, 3 tablespoons of olive oil, and a pinch of red pepper flakes.

   Start 4-minute timer
3. 3

   Season the tomato mixture with 1/2 teaspoon of salt and pepper.

4. 4

   Bake for 35-45 minutes until the skins of the tomatoes are blistered and they have released their juices.

   Start 35-minute timer
5. 5

   While the tomatoes are roasting, prepare the whipped ricotta. Add 1 cup of ricotta, 2 tablespoons of olive oil, 2 tablespoons of honey, juice from 1/2 a lemon, and 1/2 teaspoon of salt and pepper to a food processor.

6. 6

   Process the ricotta mixture until it is completely smooth and creamy.

7. 7

   Toast 4 pieces of sourdough bread until golden and crispy.

8. 8

   To assemble, pipe or spread the whipped ricotta onto the toasted sourdough slices.

9. 9

   Spoon the roasted cherry tomatoes and their juices over the ricotta layer.

10. 10

    Garnish with a drizzle of balsamic glaze, fresh basil leaves, and lemon zest. Serve immediately.