Crunchy toast topped with ricotta, oven-roasted tomatoes, fresh basil, and a touch of olive oil for rich flavor.
# What You'll Need:
→ Bread
01 - 4 slices rustic sourdough or country bread
→ Ricotta Mixture
02 - 1 cup ricotta cheese
03 - 1 tablespoon extra virgin olive oil
04 - 1 teaspoon lemon zest
05 - Salt, to taste
06 - Freshly ground black pepper, to taste
→ Roasted Tomatoes
07 - 2 cups cherry tomatoes, halved
08 - 1 tablespoon extra virgin olive oil
09 - 1 teaspoon balsamic vinegar
10 - 1/2 teaspoon dried oregano or thyme
11 - Salt, to taste
12 - Black pepper, to taste
→ Garnish
13 - Fresh basil leaves, torn
14 - Flaky sea salt (optional)
15 - Extra drizzle of olive oil (optional)
# Steps to Follow:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Arrange halved cherry tomatoes on the tray. Drizzle with olive oil and balsamic vinegar, sprinkle with oregano or thyme, salt, and pepper. Toss gently and place cut-side up.
03 - Roast tomatoes for 20–25 minutes until softened, caramelized, and slightly wrinkled.
04 - In a bowl, combine ricotta, olive oil, lemon zest, salt, and pepper. Mix until smooth and creamy.
05 - Toast bread slices until golden and crisp using a toaster or grill.
06 - Spread ricotta mixture evenly on each slice of toasted bread.
07 - Top with warm roasted tomatoes. Garnish with torn basil leaves, flaky sea salt, and a drizzle of olive oil if desired.
08 - Serve immediately while bread is crisp and tomatoes are warm.
