Roasted Cherry Tomato and Ricotta Tartine

Instructions

1. Preheat the oven
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
2. Prepare the tomatoes
   In a medium bowl, toss the cherry tomatoes with 2 tablespoons olive oil, sliced garlic, balsamic vinegar, honey, 1 tablespoon thyme leaves, salt, and pepper. Spread them evenly on the prepared baking sheet.
3. Roast the tomatoes
   Roast the tomatoes in the preheated oven for 15-20 minutes, until they begin to burst and caramelize. Remove from the oven and let cool slightly.
4. Toast the bread
   While the tomatoes are roasting, brush both sides of the bread slices with the remaining tablespoon of olive oil. Place on a baking sheet and toast in the oven for 5-7 minutes, until golden and crisp. Remove from the oven and immediately rub one side of each slice with the whole garlic cloves.
5. Prepare the ricotta spread
   In a small bowl, mix the ricotta with lemon zest, 1 teaspoon of fresh thyme leaves, salt, and pepper. Stir until smooth and well combined.
6. Assemble the tartines
   Spread a generous layer of the ricotta mixture onto each slice of toasted bread. Top with the roasted cherry tomatoes and their juices.
7. Add the finishing touches
   Drizzle each tartine with a little extra olive oil and the fresh lemon juice. Sprinkle with torn basil, the remaining thyme leaves, and red pepper flakes if using.