Description
A simple yet elegant appetizer featuring golden, crispy sourdough bread topped with creamy, fluffy whipped ricotta and sweet, juicy roasted cherry tomatoes.
Ingredients
Scale
For the Crust:
- 4 thick slices sourdough bread
- 2 cups cherry tomatoes
- 1 cup whole milk ricotta cheese
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 clove garlic, minced
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 1 tablespoon balsamic glaze for serving
Instructions
1. Prepare the Crust:
- Preheat your oven to 400°F (200°C). Toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until they are burst and tender.
- While tomatoes roast, whip the ricotta. In a food processor or with a hand mixer, combine the ricotta, minced garlic, a pinch of salt, and the remaining 1 tablespoon of olive oil. Whip until light, smooth, and fluffy. Set aside.
- Heat a grill pan or skillet over medium-high heat. Drizzle the sourdough slices with a little olive oil and grill for 2-3 minutes per side until crispy and well-marked.
- To assemble, spread a generous layer of whipped ricotta on each crispy sourdough slice. Top with the warm roasted tomatoes. Drizzle with balsamic glaze, sprinkle with fresh thyme and a crack of black pepper. Serve immediately.
Notes
You can customize the seasonings to taste.