Ingredients
Equipment
Method
Step-by-Step Instructions
Step 1: Roast the Tomatoes
- Preheat oven to 400°F (200°C).
- In a bowl, toss cherry tomatoes with melted butter, minced garlic, chili flakes (if using), salt, and pepper.
- Spread on a lined baking sheet and roast for 12–15 minutes, or until the tomatoes blister and caramelize slightly.
Step 2: Make the Whipped Ricotta
- In a mixing bowl or food processor, combine ricotta, olive oil, lemon zest, and a pinch of salt & pepper.
- Whip until smooth and creamy (about 1–2 minutes by hand or 30 seconds with a food processor).
- Taste and adjust seasoning if needed. Chill until ready to use.
Step 3: Toast the Bread
- While the tomatoes roast, lightly brush the sourdough slices with olive oil or butter.
- Toast in a skillet or grill pan over medium heat for 2–3 minutes per side, until golden and crispy.
- Alternatively, toast in a toaster oven for a more hands-off option.
Step 4: Assemble the Toasts
- Spread a generous layer of whipped ricotta on each toast.
- Spoon over the garlic butter roasted tomatoes and drizzle any extra pan juices on top.
- Finish with a sprinkle of fresh herbs, a crack of black pepper, and an optional drizzle of balsamic glaze or chili oil.
- Serve immediately while the toast is warm and the ricotta is cool and creamy.
