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.