Roasted tomatoes and ricotta toast
Roasted tomatoes and ricotta toast make an easy appetizer for summer parties.
Yield: 2
Materials
- 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.