Ingredients
4 slices whole grain bread
2 cups fresh tomatoes, chopped
1 cup ricotta cheese
2 cloves garlic, minced
3 tablespoons extra virgin olive oil
1/4 cup fresh basil leaves, chopped
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon honey (optional)
Instructions
Preheat oven to 375°F (190°C)
Toss chopped tomatoes with garlic, 1 tablespoon olive oil, salt, and pepper on a baking sheet
Roast for 10-12 minutes until tomatoes soften and begin to caramelize
Toast bread slices until golden
Warm ricotta gently with 1 teaspoon olive oil, stirring until creamy
Arrange toasted bread on serving plates, spread ricotta mixture
Top with roasted tomatoes and fresh basil
Drizzle remaining olive oil over the tomates, then finish with honey if desired
Notes
Use gluten-free bread for dietary restrictions
Mozzarella can substitute ricotta for texture variation
Add roasted red peppers or zucchini for extra protein
- Prep Time: 15
- Cook Time: 10
- Category: Mediterranean Mornings
- Method: Roasting
- Cuisine: Italian-Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg