Roasted tomatoes and extra virgin olive oil ricotta toast is a recipe you should try if you are a fan of mouth-watering and Italian flavor-packed recipes. Crunchy toasted whole-grain bread slices topped with creamy ricotta, and good-quality roasted cherry tomatoes make this recipe is a great snack, lunch, or appetizer.
Roasted Tomatoes and Olive Oil Ricotta Toast Recipe
Roasted Tomatoes and Olive Oil Ricotta Toast
A luxurious Roasted Tomatoes and Olive Oil Ricotta Toast recipe which pairs roasted tomatoes with olive oil and creamy ricotta onto toast.
US Customary Metric
8 slices whole-grain bread 8 tablespoons ricotta 8 teaspoons tomato paste, sun-dried , salt to taste , black pepper to taste olive oil, extra virgin, to taste 24 cherry tomatoes basil leaves, fresh
Preheat oven to 420°F. Line a baking sheet with parchment paper.
Place cherry tomatoes in a mixing bowl. Season with extra virgin olive oil, salt, and pepper.
Arrange the onto the baking sheet and roast for approx. 20 minutes.
Reduce the oven temperature to 375°F.
Spray bread slices on both sides with extra virgin olive oil and place them on a baking sheet lined with parchment paper.
Toast until lightly golden, 10 to 12 minutes (turning halfway through).
Remove from the oven and let the slices cool for 5 minutes.
Spread a teaspoon of sun-dried tomato paste over each bread slice.
Season ricotta with salt and black pepper.
Spread it over bread slices.
Drizzle with extra virgin olive oil and top with roasted tomatoes.
Garnish with fresh basil leaves.
Serve and enjoy.
To prepare sun-dried tomato paste, soak 5 – 7 sun-dried tomatoes in warm water for 15 minutes.
Place them in a blender and blend with 1 – 2 tablespoons extra virgin olive oil.
Calories: 87 kcal | Carbohydrates: 9 g | Protein: 5 g | Fat: 4 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 15 mg | Sodium: 142 mg | Potassium: 376 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 815 IU | Vitamin C: 26 mg | Calcium: 78 mg | Iron: 1 mg
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