Name: Roasted Tomato and Ricotta Tartine
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Ingredients: 4 thick slices of sourdough bread (about 1-inch thick); 2 cups cherry tomatoes, halved; 2 tablespoons extra virgin olive oil, plus more for drizzling; 2 cloves garlic, 1 minced and 1 left whole for rubbing; 1 cup whole milk ricotta cheese; 1 tablespoon fresh lemon zest; 1 tablespoon fresh lemon juice; 1/4 cup fresh basil leaves, torn, plus more for garnish; 2 tablespoons fresh thyme leaves; 1 teaspoon red pepper flakes (optional); 1 tablespoon honey; Salt and freshly ground black pepper to taste

Instructions

Roast the tomatoes

Preheat oven to 400°F (200°C). On a baking sheet, toss cherry tomatoes with 1 tablespoon olive oil, minced garlic, thyme, salt, and pepper. Roast for 20-25 minutes until tomatoes are blistered and slightly caramelized.
Prepare the ricotta spread

In a medium bowl, combine ricotta cheese, lemon zest, lemon juice, half of the torn basil, salt, and pepper. Mix well until smooth and creamy. Set aside.
Toast the bread

Brush both sides of sourdough slices with remaining olive oil. Toast in the oven for 5-7 minutes until golden and crisp around the edges. Remove from oven and immediately rub one side of each slice with the whole garlic clove.
Assemble the tartines

Spread a generous layer of the ricotta mixture on each slice of toasted bread. Top with roasted tomatoes, ensuring some of their juices drizzle onto the ricotta.
Finish and serve

Drizzle each tartine with honey and a little extra olive oil. Sprinkle with red pepper flakes (if using), remaining torn basil, and freshly ground black pepper. Serve immediately while still warm.

Roasted Tomato and Ricotta Tartine

Ingredients

Instructions

Nutritional Information