Ingredients
Tomato mixture
- 2 pints cherry tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 3 garlic cloves smashed *optional
- 1 teaspoon honey or red pepper flakes *optional
Cheese mixture
- 15 ounces whole milk ricotta
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 8 slices toasted sourdough country bread, or one large baguette
- ¼ cup fresh basil leaves torn
Garnish
- Flaky sea salt for serving
- Extra-virgin olive oil for drizzling
- Optional: balsamic glaze for finishing
Method
- To a medium skillet over low to medium heat add the cherry tomatoes, olive oil, smashed garlic, kosher salt, pepper, and honey (if using). Sauté for about 10 minutes, until the tomatoes break down and just become jammy.
- Meanwhile, add the ricotta, olive oil, lemon zest, lemon juice, kosher salt, and pepper to a food processor. Blend for 1 to 2 minutes until light, smooth, and fluffy.
- Toast the bread until golden and crisp.
- Spread a generous layer of whipped ricotta over each toast.
- Spoon the warm roasted cherry tomatoes and their juices over the ricotta.
- Finish with torn fresh basil, flaky sea salt, a drizzle of olive oil, and balsamic glaze if desired. Serve immediately.
Notes
Get Creative
Top with crispy prosciutto for a salty crunch. Add toasted pine nuts or chopped pistachios. Add the whipped ricotta to a silicone mold and freeze for two hours, remove and place on bread and it will immediately come to room temp.Tried this recipe?
Let us know how it was!