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!