By Casa de Suna
Published Jul 24
If you’re looking to level up your lunchtime game, this roasted cherry tomato and herbed ricotta tartine is the ultimate midday treat.
Buying the best sourdough you can find and making your own ricotta (using our surprisingly simple recipe if possible) will bring an explosion of flavor, especially when paired with our gently blistered heirloom cherry tomatoes. Sprinkle it with Maldon salt for a hit of minerals and an extra infusion of taste.
How to Make It
Difficulty: Easy
Overall Time: 30 min
Prep Time: 10 min
Cook Time: 20 min
Serves: 4
INGREDIENTS
- 4 slices seeded sourdough bread, cut 1-in thick
- 6 tbsp extra-virgin olive oil, divided
- 1 cup coarsely chopped parsley, divided
- 1 cup oregano leaves, divided
- 2 tsp kosher salt, divided
- 1 tsp smoked paprika
- 1 tsp freshly ground black pepper, divided
- 12 oz (340 g) cherry tomatoes on the vine
- 2 tbsp balsamic vinegar
- 1 tsp thinly sliced garlic
- 1½ cups full-fat ricotta cheese
- Maldon salt or flaky sea salt
INSTRUCTIONS
- Position racks in center and top of oven. Preheat to 400°F with a medium oven-safe baking dish inside
- Carefully remove baking dish then add 4 tbsp oil, 1/4 cup each parsley and oregano, 1 tsp salt, paprika and 1/2 tsp pepper. Stir to combine. Return to oven for 5 minutes to allow flavors to blend.
- Add cherry tomatoes, vinegar, and garlic to baking dish. Return to oven and roast until tomatoes are starting to collapse and burst, about 10 minutes.
- Mix ricotta with 1/4 cup each of parsley and oregano, remaining 1 tsp salt and ½ tsp pepper in medium bowl. Set aside.
- Turn on broiler. Place bread on baking sheet and brush with remaining 2 tbsp oil. Broil for 2 to 3 minutes or until top edges of toast are deep golden-brown.
- Spread herbed ricotta mixture evenly over toasts. Spoon tomatoes and roasted oil over ricotta. Divide 1/2 cup each parsley and oregano over toasts. Sprinkle with Maldon salt. Finish with a light drizzle of oil, if desired.
