ROASTED CHERRY TOMATOES WITH RICOTTA

ROASTED CHERRY TOMATOES WITH RICOTTA image

Categories Tomato

Yield 4 servings

Number Of Ingredients 9

4 cups assorted cherry tomatoes
¼ cup extra-virgin olive oil, plus more for drizzling
¼ teaspoon kosher salt, plus more to taste
Four ¾-inch-thick slices country-style bread
1 fat garlic clove
¼ cup fresh ricotta
Freshly cracked black pepper
8 basil leaves
Flaky sea salt, such as Maldon

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