Tuesday, July 9, 2013

Ricotta Toasts with Roasted Tomatoes

This recipe is not for the faint of heart. It IS for people who love awesome food. I saw a similar recipe from White on Rice Couple for grilling the tomatoes and having a sassier marinade, but for a Monday, this worked just fine for me!

If you think you don't like ricotta cheese, try making your own - it's super easy and will totally change your mind. I didn't make my own this time around, but I did buy some top-shelf, whole milk ricotta - so decadent, so delicious. So, next time you have a bowl full of just-picked cherry tomatoes from your garden (or a tub of some almost-as-yummy ones from the grocery store), give this recipe a whirl. Just eat a salad too :)

Ricotta Toasts with Roasted Tomatoes

1 pound cherry tomatoes
1/3 cup olive oil, divided
Salt and pepper to taste
6 slices crusty bread (I used French boule)
1 cup ricotta cheese (whole milk or homemade is preferred!)
1 lemon
Fresh basil leaves, chopped (optional)

Preheat oven to 425. On a foil-lined baking sheet, toss tomatoes with 1 tablespoon olive oil and salt and pepper. Roast for 30 minutes, stirring once or twice.

In the meantime, preheat a large cast iron or skillet on medium-high heat and warm 1/4 cup olive oil. Add bread slices so they can lay flat and not overlap and turn so they're coated in the oil. Toast 2-3 minutes on each side, until nice and crusty. Add additional oil as needed if pan gets too try.

Spread a thick layer of ricotta on the toasts and squeeze lemon juice over the top, then sprinkle with salt and pepper. Top with 5 or 6 roasted tomatoes and serve with a light salad (mine was spinach dressed with balsamic!). 

No comments: