Ingredients:
- 1 pint cherry tomatoes
- 2 tablespoons olive oil, plus extra for drizzling
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 4 slices of rustic bread, toasted
- A handful of fresh basil leaves, chopped
- Microgreens for garnish (optional)
Instructions:
- Preheat your oven to 400°F (200°C).
- Place the cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with minced garlic, salt, and pepper. Toss to coat the tomatoes evenly.
- Roast in the preheated oven for 15-20 minutes or until the tomatoes are blistered and starting to burst.
- While the tomatoes are roasting, spread a generous amount of ricotta cheese on each slice of toasted bread.
- Once the tomatoes are done, allow them to cool slightly. With a fork, gently press the tomatoes to release some of their juices and create a sauce-like consistency.
- Spoon the roasted cherry tomatoes and their juices over the ricotta-topped toast.
- Garnish with chopped basil and microgreens, if using.
- Drizzle with a bit more olive oil and add another sprinkle of salt and pepper, if desired.
- Serve immediately and enjoy your Roasted Cherry Tomato Sauce and Ricotta on Toast.