Cherry Tomato Ricotta Toast

Ingredients

• 1 cup ricotta (for whipped ricotta)
• 2 tbsp olive oil (for whipped ricotta)
• 2 tbsp honey (for whipped ricotta)
• 0.5 lemon juice (juiced; for whipped ricotta)
• 0.5 tsp salt and pepper (for whipped ricotta)
• 1 lb cherry tomatoes
• 4 garlic cloves (minced)
• 3 tbsp olive oil (for roasting tomatoes)
• red pepper flakes (pinch)
• 0.5 tsp salt and pepper (for roasting tomatoes)
• basil (for garnish)
• balsamic glaze (for garnish)
• lemon zest (for garnish)
• 4 pieces sourdough bread (thick slices)

Steps

1. 1

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

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.

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.

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.

Notes

Assemble just before serving to prevent the bread from becoming soggy. Make sure to keep the juices from the roasted tomatoes as they contain a lot of flavor. A sturdy rustic bread or sourdough works best to support the toppings.

Nutrition per serving

• appetizer
• snack
• vegetarian
• baked
• whipped ricotta
• summer
• quick and easy