roasted cherry tomatoes with ricotta
Note: From “Franny’s Simple Seasonal Italian” by Andrew Feinberg, Francine Stephens and Melissa Clark (Artisan, $35).
• 4 c. assorted cherry tomatoes
• 1/4 c. extra-virgin olive oil, plus more for drizzling
• 1/4 tsp. kosher salt, plus more to taste
• 4 3/4-inch thick slices country-style bread
• 1 clove garlic
• 1/4 c. fresh ricotta
• Freshly ground black pepper
• 8 basil leaves
• Flaky sea salt, such as Maldon
Preheat oven to 250 degrees. In a large bowl, toss tomatoes with olive oil and salt. Spread on a small baking sheet (tomatoes should just fit, without crowding). Roast for 2 hours.
Reduce heat to 200 degrees and continue roasting for an additional 1 1/2 hours, until tomatoes are shriveled and golden-edged. Remove from oven and cool completely on baking sheet. Transfer tomatoes, and accumulated oil, to a medium bowl.
Preheat broiler. Drizzle one side of bread slices with olive oil. Toast, olive oil side up, until golden and crisp, 1 to 2 minutes. Rub toasted side of bread with garlic.
In a small bowl, season ricotta generously with salt and pepper. Spread 1 tablespoon of ricotta on each toast. Lay 2 basil leaves on each one. Mound tomatoes on toasts. Season with sea salt and lots of pepper. Drizzle each toast with about 1 teaspoon of roasted tomato oil and serve.
Nutrition information per serving: