Description
A rustic and elegant toast layered with creamy ricotta and slow-roasted cherry tomatoes, infused with garlic, thyme, and olive oil. Perfectly balanced between sweet, savory, and creamy — a simple recipe that feels gourmet.
Ingredients
Scale
- 2 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 2 garlic cloves, smashed
- 1 teaspoon fresh thyme leaves
- 1 cup ricotta cheese
- 4 slices sourdough bread
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 275°F (135°C) and line a baking sheet with parchment paper.
- In a bowl, toss cherry tomatoes with olive oil, garlic, thyme, salt, and pepper.
- Spread tomatoes evenly on the baking sheet and roast for 1.5 to 2 hours until soft and caramelized.
- Toast sourdough slices until golden and crisp.
- Whip ricotta with a drizzle of olive oil and a pinch of salt until smooth.
- Spread ricotta evenly on each toast.
- Top with roasted tomatoes and drizzle with remaining olive oil from the pan.
- Garnish with fresh basil leaves and a sprinkle of sea salt before serving.
Notes
- Slow roasting enhances the natural sweetness of the tomatoes.
- Use high-quality olive oil for the best flavor.
- Store leftover roasted tomatoes in olive oil in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 toast
- Calories: 290
- Sugar: 3g
- Sodium: 270mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg
Keywords: slow roasted cherry tomato toast, ricotta toast, roasted tomato bruschetta, Italian toast recipe