Last week, I was watching The Chew as I made my lunch for the day. Michael Symon was roasting tomatoes and serving them over ricotta smeared toast. It looked delicious, and I was ready to make it almost as soon as I saw it. He had added a bit of basil, I believe, but I wanted to keep it really simple, since I knew I’d be serving this to Ellie. While Keegan was away, she and I feasted on burst, cherry tomatoes and ricotta toast with lightly scrambled eggs and fresh fruit. It was the perfect summer meal, but I think it would also make a lovely appetizer for an evening with friends.
Tomatoes and Ricotta Toast
1 c. cherry tomatoes
2 tbsp. extra virgin olive oil, divided
Crusty bread (I used a few slices from a French boule)
1/2 c. ricotta
Salt and pepper to taste
Preheat the oven to 375. Toss 1 c. cherry tomatoes with 1 tbsp. extra virgin olive oil, salt and freshly cracked black pepper. Spread evenly on a baking sheet.
Slice your bread into 1/4 inch thick slices. Brush on the remaining extra virgin olive oil on both sides of your bread.
When the oven is ready, add the tomatoes. Bake for 5 minutes. Remove from the oven and give them a shake. Put them back in to roast for another 5. Repeat and let cook for a final 5 minutes before removing them. They’re ready when they’ve burst open. This may take less than 15 minutes depending on your tomatoes.
While the tomatoes cook, heat your grill or grill pan over medium heat. Add the bread. Toast for a few minutes on each side or until lightly golden. Remove from the heat and set aside.
While the tomatoes cook, stir together 1/2 c. ricotta with a sprinkle of salt and freshly cracked black pepper. Set aside.
To serve, spread each slice of bread with ricotta. Add the tomatoes. Enjoy.