An Easy & Delicious Summer Appetizer - Roasted Tomato & Ricotta Toast
I can’t get enough of fresh garden tomatoes this time of year! There are so many ways to use them and they are so healthy! This easy and delicious Roasted Tomato & Ricotta Toast is one of the best use of garden fresh cherry tomatoes that I’ve found! Make this recipe on a bigger piece of toast for a quick and tasty lunch or use smaller baguette slices to make an easy appetizer for guests.
Gardeners say that you should eat things together that grow together and that makes the addition of basil to these toasts the perfect accompaniment! The basil adds a wonderful freshness to the roasted tomatoes while the ricotta cheese adds an incredible creaminess. The balsamic glaze gives this toast an incredible flavor boost with a hint of sweetness! Honestly, just talking about how delicious this recipe is makes me want to get up and make it again!
In case you were wondering about the health benefits of tomatoes…they contain Vitamin C, Potassium, Vitamin K and Folate. Basil provides a substantial amount of Vitamin K. Tomatoes are very low in calories and the fresher they are, the more nutrients you’ll get from eating them so be sure to grow your own or buy from a local farmer!
Roasted Tomato & Ricotta Toast
Ingredients
- 1 large container cherry tomatoes
- Olive oil to drizzle over tomatoes
- 2 teaspoons dried oregano
- 2 cloves garlic, finely minced
- 1/2 yellow onion, diced
- Salt and freshly ground black pepper
- Thickly sliced Italian bread
- Olive oil
- Flakey sea salt
- Ricotta cheese to spread on bread
- Fresh basil
- Balsamic glaze
Instructions
- Combine tomatoes, oregano, garlic, diced onion, salt and pepper in a baking dish, drizzle with olive oil and roast at 400 degrees for about 20 minutes or until tomatoes are very soft.
- Drizzle a generous amount of olive oil onto the slices of bread. Grill on a grill pan or in a cast iron skillet until toasted and brown. Sprinkle with sea salt while still warm and let cool slightly before assembling toast.
- Top slightly cooled toast slices with ricotta cheese to taste and sprinkle with chopped basil. Top with a spoonful of the roasted tomatoes and drizzle with balsamic glaze. Add more salt if desired. Enjoy!
I’m not much of a red wine drinker so I would drink a glass of Sauvignon Blanc or a glass of Rosé with these toasts! Either way, you’ll love them! You can also roast extra tomatoes and keep them in the refrigerator to make this appetizer anytime you get a craving!
If you know anyone that would like this recipe…please share and as always…I love your comments! Happy Thursday!