Ingredients:

  • 1 pint Cherry or Grape Tomatoes
  • 2 Tablespoons Extra Virgin Olive Oil (EVOO)
  • 1 Tablespoon Balsamic Vinegar
  • 2 cloves Fresh Garlic, thinly sliced
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1 cup Whole Milk Ricotta Cheese (Drained)
  • 2 Tablespoons Cold Heavy Whipping Cream
  • 1/2 teaspoon Lemon Zest
  • 1/4 teaspoon Fine Sea Salt
  • 4 thick slices Sourdough or Rustic Bread
  • A small handful Fresh Basil Leaves, thinly sliced (Chiffonade)
  • Flaky Sea Salt (for finishing)
  • Extra Virgin Olive Oil (for final drizzle)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, toss the tomatoes, EVOO, balsamic vinegar, sliced garlic, oregano, salt, and pepper until evenly coated.
  3. Spread the tomato mixture in a single layer on the prepared baking sheet. Roast for 30–35 minutes, until tomatoes have softened, blistered slightly, and the juices have thickened into a light glaze. Set aside to cool slightly.
  4. Ensure the ricotta is well-drained. Place the ricotta, heavy cream, lemon zest, and salt into the bowl of a food processor or stand mixer.
  5. Process on high speed for 2–3 minutes, stopping halfway to scrape down the sides, until the mixture is significantly lighter in colour, smooth, and fluffy.
  6. Toast the sourdough slices until golden brown and sturdy (grilling in a skillet with a little olive oil is recommended).
  7. Divide the whipped ricotta evenly among the four pieces of toast, spreading it generously.
  8. Spoon the roasted tomatoes and some of their pan juices over the ricotta.
  9. Garnish immediately with the fresh basil chiffonade, a final drizzle of high-quality EVOO, and a sprinkle of flaky sea salt. Serve immediately.