Ingredients
4 slices sourdough bread
1 cup crumbled ricotta cheese
1 tablespoon olive oil
2 cups halved cherry tomatoes or plum tomatoes sliced
1 teaspoon balsamic vinegar (optional)
1 teaspoon lemon zest
2 tablespoons chopped fresh basil, parsley, and thyme
Salt and pepper to taste
Instructions
Preheat oven to 200°C (400°F) and line a sheet pan with parchment paper
Toast sourdough slices in a toaster until golden
Drizzle tomatoes with olive oil, salt, and pepper on the sheet pan
Roast tomatoes for 15-20 minutes until blistered and tender
Meanwhile, mix ricotta with lemon zest, chopped herbs, and a splash of balsamic vinegar
Place toasted bread on plates, top with ricotta herb mixture, then roasted tomatoes
Drizzle additional olive oil and garnish with extra herbs
Notes
Use leftover ricotta from the spread to mix with pasta for a quick sauce
For extra flavor, roast garlic cloves alongside the tomatoes
Store leftovers in an airtight container in fridge for up to 2 days
- Prep Time: 10
- Cook Time: 20
- Category: Mediterranean Basics
- Method: Roasting/Toasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 toast
- Calories: 220
- Sugar: 3g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg