Crispy toast topped with creamy ricotta, roasted tomatoes, and fresh basil. Mediterranean flavors in every bite.
# Components:
→ 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 and freshly ground black pepper, to taste
→ Roasted Tomatoes
06 - 2 cups cherry tomatoes, halved
07 - 1 tablespoon extra virgin olive oil
08 - 1 teaspoon balsamic vinegar
09 - 1/2 teaspoon dried oregano or thyme
10 - Salt and pepper, to taste
→ Garnish
11 - Fresh basil leaves, torn
12 - Flaky sea salt (optional)
13 - Extra virgin olive oil, for drizzling (optional)
# Directions:
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 dried oregano or thyme, salt, and pepper. Toss to coat, then set cut-side up.
03 - Roast tomatoes for 20 to 25 minutes until softened and caramelized.
04 - In a small bowl, combine ricotta, olive oil, lemon zest, salt, and pepper. Stir until smooth.
05 - Toast bread slices using a toaster or grill until golden and crisp.
06 - Spread ricotta mixture generously onto each slice of toast.
07 - Layer warm roasted tomatoes over ricotta. Garnish with fresh basil, flaky sea salt, and a drizzle of extra virgin olive oil if desired.
08 - Present toasties while the bread is crisp and tomatoes are warm for best texture.
