Summer’s ripe, sweet tomatoes, creamy ricotta, and fresh basil leaves meld together beautifully on these savory toasts. This veggie tartine’s bold flavor and Instagram-worthy appearance makes it the perfect rustic brunch or hearty summer appetizer.
Roasting the tomatoes and garlic takes time, but we promise it’s worth it. Cooking the veggies at a low heat develops their umami profile, creating the most addictive flavor bomb topping for your veggie tartine.
How to Make It
Preheat the oven to 250°F. Line a medium size baking dish or tray with parchment paper.
Add halved cherry tomatoes and unpeeled garlic to the baking dish and toss with olive oil, salt, and pepper. Turn cherry tomatoes cut-side up and bake for one hour at 250°F and then for an additional 15 minutes at 325°F. The edges of the tomatoes should be wrinkled and crisped while the insides remain soft.
Allow the garlic cloves to cool completely. When you can handle them without burning your fingers, squeeze the cloves out of their skin.
Place the roasted garlic cloves, ricotta, parmesan, zest, and lemon juice into a bowl. Using a fork, mash and mix thoroughly.
Spread ¼ of the ricotta mixture onto one side of each toasted bread slice. Split the tomatoes evenly between all four slices and garnish with fresh basil leaves.