ROASTED CHERRY TOMATOES WITH RICOTTA
Steps:
- With a rack in the middle, preheat the oven to 250°F. Toss the tomatoes with the olive oil and salt. Spread out on a small baking sheet; the tomatoes should just fit on the baking sheet, without crowding. Roast for 2 hours. Reduce the heat to 200°F and roast the tomatoes for 1½ hours longer, until shriveled and golden-edged. Cool the tomatoes completely on the baking sheet, then transfer, along with the oil from the pan, into a bowl. Preheat the broiler. Drizzle one side of the bread slices with olive oil. Toast, oiled side up, until golden and crisp, 1 to 2 minutes. Rub the toasted side of the bread with the garlic. Put the ricotta in a small bowl and season generously with salt and pepper. Spread 1 tablespoon of the ricotta on each toast. Lay 2 basil leaves on each one. Mound the tomatoes on the toasts. Season with sea salt and lots of pepper. Drizzle each toast with about 1 teaspoon of the roasted tomato oil and serve
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love