# Components:
→ Bread
01 - 4 slices rustic sourdough or country bread
→ Ricotta Mixture
02 - 1 cup ricotta cheese
03 - 1 tablespoon extra virgin olive oil
04 - 1 teaspoon lemon zest
05 - Salt and freshly ground black pepper, to taste
→ Roasted Tomatoes
06 - 2 cups cherry tomatoes, halved
07 - 1 tablespoon extra virgin olive oil
08 - 1 teaspoon balsamic vinegar
09 - 1/2 teaspoon dried oregano or thyme
10 - Salt and pepper, to taste
→ Garnish
11 - Fresh basil leaves, torn
12 - Flaky sea salt (optional)
13 - Extra drizzle of olive oil (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Arrange halved cherry tomatoes on prepared tray. Drizzle with olive oil and balsamic vinegar, sprinkle oregano or thyme, salt, and pepper. Toss and set cut-side up.
03 - Roast in oven for 20 to 25 minutes until tomatoes soften and caramelize.
04 - Meanwhile, blend ricotta, olive oil, lemon zest, salt, and pepper in a small bowl until smooth.
05 - Toast bread slices using toaster or grill until golden brown and crisp.
06 - Generously spread ricotta mixture over each toast.
07 - Top each toast with roasted tomatoes. Garnish with torn basil, flaky sea salt, and an extra drizzle of olive oil if desired.
08 - Serve at once while toast is crisp and tomatoes are warm.
