Ingredients: |
Ingredients: For Roasted Tomatoes:
1 teaspoon sugar
1/2 teaspoon sea salt
1/2 teaspoon cardamom
1/4 teaspoon black pepper
1 lb cherry tomatoes, halved
3 Tablespoons olive oil
For the Ricotta:
2 cups fresh ricotta
4 Tablespoons extra-virgin olive oil
3 teaspoons fresh thyme leaves
1/2 teaspoon fennel seeds
1/2 teaspoon flaky salt
1/4 teaspoon black pepper
For the Toast:
4 1/2" thick slices crusty bread
1 clove garlic, halved
Olive oil to finish
Flaky salt
Honey (optional)
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Directions: |
Directions:Preheat oven to 375º with one rack in center and another in upper-most position. Lightly grease medium roasting pan.
In small bowl mix sugar, sea salt, cardamom and pepper. Arrange tomatoes in roasting pan, cut-side up. Drizzle with 2 Tablespoons olive oil and sprinkle with sugar-spice mix. Roast until bubbling and browning at edges, 35-40 minutes. Transfer roasted tomatoes to a small serving bowl. Increase oven temperature to 400º.
In large bowl, season ricotta with 3 Tablespoons olive oil, 2 teaspoons thyme, 1/2 teaspoon fennel seeds, flaky salt and pepper. Transfer to an 8" baking dish. Spread ricotta to fill dish. Sprinkle with remaining thyme and 1/8 teaspoon fennel seeds. Drizzle with remaining olive oil. Bake until golden brown, 30 minutes. Heat broiler.
Arrange bread slices on a baking sheet. Toast on both sides under broiler, 2-4 minutes total. Rub top of each toast slice with cut side of garlic clove and drizzle with oil. Slice each toast in two crosswise and stack halves on plate. Serve with ricotta, bowl of tomatoes and dish of flaky salt and honey.
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This recipe for Ricotta and Tomatoes on Toast is from