Roasted Cherry Tomatoes With Ricotta

1. 1

   With a rack in the middle, preheat the oven to 250u00b0F. Toss the tomatoes with the olive oil and salt. Spread out on a small baking sheet; the tomatoes should just fit on the baking sheet, without crowding. Roast for 2 hours.

2. 2

   Reduce the heat to 200u00b0F and roast the tomatoes for 11/2 hours longer, until shriveled and golden-edged. Cool the tomatoes completely on the baking sheet, then transfer, along with the oil from the pan, into a bowl.

3. 3

   Preheat the broiler. Drizzle one side of the bread slices with olive oil. Toast, oiled side up, until golden and crisp, 1 to 2 minutes. Rub the toasted side of the bread with the garlic.

4. 4

   Put the ricotta in a small bowl and season generously with salt and pepper. Spread 1 tablespoon of the ricotta on each toast. Lay 2 basil leaves on each one. Mound the tomatoes on the toasts. Season with sea salt and lots of pepper. Drizzle each toast with about 1 teaspoon of the roasted tomato oil and serve

* Per serving · 4 servings · Values may vary.

No additional tips available.