Ingredients
For the Ricotta Spread
- 1 cup ricotta cheese
- 2 tablespoons grated parmesan cheese
For the Blistered Cherry Tomatoes
- 2 tablespoons extra virgin olive oil
- 1 pint cherry tomatoes, halved
- 4 cloves fresh garlic, minced
- 2 tablespoons balsamic vinegar
- ¼ teaspoon sea salt
- ⅛ teaspoon cracked red pepper
- Fresh chopped basil, for garnish
Other
- 4 slices sourdough bread
Instructions
- Prepare Ricotta Spread: In a small bowl, combine the ricotta cheese and grated parmesan cheese until smooth and well mixed. Set aside.
- Prep Tomatoes: Wash the cherry tomatoes thoroughly and cut them in half to ensure even cooking.
- Cook Tomatoes: Heat the extra virgin olive oil in a skillet over medium heat. Once the oil is hot and shimmering, add the halved cherry tomatoes. Cook while stirring frequently until the tomatoes begin to soften and blister, about 5 minutes.
- Add Garlic and Seasonings: Add the minced garlic to the skillet and sauté for about 2 minutes until fragrant. Then, stir in the balsamic vinegar, sea salt, and cracked red pepper. Mix well and immediately turn off the heat to prevent overcooking.
- Toast Bread: Toast the sourdough slices to your desired level of crispiness and golden brown color.
- Assemble Toasts: Spread approximately ¼ cup of the ricotta and parmesan mixture evenly over each toasted bread slice. Spoon the blistered cherry tomatoes over the cheese spread and finish with a sprinkle of fresh chopped basil for a burst of color and flavor.
Notes
- You can substitute sourdough bread with your favorite artisan bread or gluten-free bread if preferred.
- For a vegan version, use a plant-based ricotta alternative and skip the parmesan or replace it with a vegan cheese.
- Adjust the cracked red pepper to your spice tolerance; omit for a milder flavor.
- Serve immediately to enjoy the contrast between warm tomatoes and creamy cheese on crunchy toast.
- Leftover tomato mixture can be refrigerated and used within 2 days for salads or pasta.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snack, Appetizer
- Method: Sautéing, Toasting
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 15 mg
