Photo: Teresa Sabga
Active Time
15 Mins
Total Time
1 Hour 30 Mins
Serves 4 (serving size: one slice)

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


Step 1 

Preheat the oven to 250°F. Line a medium size baking dish or tray with parchment paper. 

Step 2

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. 

Step 3

Allow the garlic cloves to cool completely. When you can handle them without burning your fingers, squeeze the cloves out of their skin. 

Step 4 

Place the roasted garlic cloves, ricotta, parmesan, zest, and lemon juice into a bowl. Using a fork, mash and mix thoroughly. 

Step 5

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.

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