Roasted tomatoes and ricotta toast is a quick and easy appetizer for a summer dinner.
Ingredients to make roasted tomatoes & ricotta toast:
Tomatoes:
Grape tomatoes are slowly roasted to bring up their natural sweetness that goes perfectly with the rest of the components of this recipe.
Ricotta cheese:
It’s an Italian cheese with a tangy and sweet taste and a slightly grainy texture. We whip it to make it extra creamy and easy to spread.
Pecorino:
It’s a sharp and piquant Italian cheese made from sheep milk. Add an extra kick of flavor to our ricotta spread.
Newell farmland cilantro lime sauce:
Tangy and herbaceous. I love to use this organic sauce from Newell farmland to marinate my tomatoes before roasting, making this classic Italian toast a little more exotic.
Challah bread:
We make fresh challah in our bakery every week, and we always keep something for us to whip up a quick dinner. Crunchy crust and fluffy crumbs, good challah bread it’s hard to beat!
Fresh basil:
Tomatoes and basil are a match made in heaven. Tear the basil leaves with our hands instead of chopping with a knife to keep the brightest color.
Flaky salt:
I use flaky salt to finish the toast to add that extra burst of salty flavor and a crunchy texture.
How to make roasted tomatoes & ricotta toast:
1) First, we slice the grape tomatoes lengthwise and place them in a bowl.
2) We add 1 tbsp of Newell Farmland cilantro lime sauce,1 tsp of brown sugar, 1/2 tsp of kosher salt, and 1 tbsp of extra-virgin olive oil. Toss everything together and place the tomatoes on a baking sheet lined with parchment paper.
3)Bake the tomatoes in a pre-heated oven at 325° for 20 minutes.
4) While roasting the tomatoes, we prepare the ricotta spread. Grab a bowl, add the 6 tbsp of ricotta, 1/2 tsp of salt, 2 tbsp of pecorino romano cheese, and 1/8 tsp of black pepper. Whisk the mixture until nice and smooth, and place it in the refrigerator.
5) Remove the tomatoes from the oven and let them cool.
6) Cut the challah bread into slices, smear them with butter, and toast it in the oven.
When the bread is ready, fill a pastry bag with the ricotta and pipe on top of each bread slice. Distribute the roasted tomatoes on top of the bread, decorate with basil leaves, and finish sprinkling flaky salt.
Roasted tomatoes and ricotta toast
Ingredients
- 10 oz grape tomatoes
- 1 tbsp olive oil
- 1 tbsp Newell Cilantro & lime sauce
- 1/2 tbsp light brown sugar
- 1/2 tsp kosher salt
- 8 oz ricotta
- 2 tbsp pecorino romano
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 6 oz challah bread
- flaky salt, to taste
- fresh basil, to taste
Instructions
- First, we slice the grape tomatoes lengthwise and place them in a bowl.
- We add 2 tbsp of Newell Farmland cilantro lime sauce,1 tbsp of brown sugar, 1/2 tsp of kosher salt, and 1 tbsp of extra-virgin olive oil.
- Toss everything together and place the tomatoes on a baking sheet lined with parchment paper.
- Bake the tomatoes in a pre-heated oven at 325° for 20 minutes.
- Remove the tomatoes from the oven and let them cool.
- Cut the challah bread into slices and toast it in the oven until slighlty browned on top.
- When the bread is ready, spread 1 or 2 tbsp of ricotta spread on each piece. Distribute the roasted tomatoes, decorate with basil leaves, and finish sprinkling flaky salt.
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