If you been to San Francisco in recent years you are aware of the toast scene; a trend that is refusing to die so you better give it a try! A thick slice of doughey goodness layered with jam, nut butter, avocado (off course!) and other creative toppings is waiting to make your day!
Tomato and Ricotta Toast has become go to summer toast! Roasting tomatoes is key for this toast; let them get charred and have the juice running. And the glaze, it’s cherry on top!
Happy Cooking!
Tomato & Ricotta Toast
A thick slice sourdough topped with herbed ricotta and roasted cherry tomatoes.
Ingredients
- 10 oz cherry tomatoes washes and halved
- 2 cloves of garlic minced
- 1 tbsp olive oil
- 1 cup ricotta cheese
- 1/3 cup parmesan cheese grated
- 1 tsp chili flakes
- 1 tbsp chopped parsley more for garnish
- 1 tsp chopped chives more for garnish
- 4 tbsp balsamic glaze
- 4 thick slices of sourdough bread
- salt as per taste
- pepper as per taste
Instructions
- Preheat the oven to 450 F and adjust the rack to top position.
- In a bowl mix tomatoes, garlic, olive oil, salt and few grinds of pepper until the tomatoes are evenly coated with oil and garlic.
- Spread the tomato mix of a baking sheet (layered with aluminum foil) and roast until the tomatoes are lightly charred; around 10 to 12 minutes.
- While the tomatoes are roasting, combine ricotta cheese, 1/4 cup of parmesan cheese, chili flakes, parsley and chives and set aside. Have extra chopped herbs for garnishing.
- Once tomatoes are done, transfer them to a clean bowl and let them cool down.
- In the same preheat oven toast the bread slices (on the baking sheet) for 5 minutes. We are looking for a bread slice with crispy top and bottom.
- Divided the cheese mix into four equal parts and spread it evenly on each slice of the bread.
- Evenly top with the tomatoes and sprinkle remaining parmesan cheese and herb mix.
- Drizzle 1 tbsp of balsamic glaze on each toast. Feel free to add more, as per your liking.
- Serve immediately!
