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Ingredients
Scale
- 1 lb cherry tomatoes, halved
- 8 tbsp ricotta cheese
- 4 slices of sourdough bread
- 1 bunch of chives, finely chopped
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- Flaky salt (optional)
- Salt & pepper to taste
Instructions
- Preheat oven to 320°F (160°C).
- Combine halved tomatoes with olive oil, vinegar, salt, and pepper. Toss to coat.
- Place tomatoes cut-side up on a baking tray in a single layer.
- Roast tomatoes for about 40 minutes until soft and caramelized.
- Toast sourdough slices until golden brown.
- Spread ricotta on toasted bread.
- Top with roasted tomatoes and drizzle with the roasting juices.
- Garnish with chives, flaky salt, and pepper.
Notes
Use ripe cherry tomatoes for the sweetest flavor.
Allow tomatoes to roast slowly for the best taste.
Adjust the amount of ricotta to your liking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 250
- Sugar: 3
- Sodium: 200
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 6
- Cholesterol: 15