Backyard Farms Roasted Tomato and Herbed Ricotta Crostini
- Prep Time: 20 minutes
- Cooking Time: 5 minutes
- Serves 4
Ingredients
- 4 Backyard Farms San Marzano Tomatoes, cut in half lengthwise
- 6 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup ricotta cheese, well drained
- 2 tablespoons fresh tarragon, minced
- 1 teaspoon salt
- Grinding black pepper
- Grated zest one lemon
- 8 thin slices country sourdough bread
Preparation
Place the Backyard Farms tomatoes in a large bowl and toss gently with 2 tablespoons of the olive oil, vinegar, sugar and salt. Arrange the tomatoes in a single layer on a lightly oiled baking sheet and roast them at 350°F until they are shriveled and have lost most of their water. Remove from oven and set aside.
In a bowl combine the ricotta cheese, tarragon, salt, pepper, lemon zest and mix well. Set aside.
Brown the bread slices in a skillet using the remaining 4 tablespoons of olive oil.
Place two slices of bread side by side on each of 4 salad plates.
Place a tomato slice on each slice of bread. Divide and top each one with the ricotta cheese mixture. Garnish with a basil leaf.
Recipe prepared for Backyard Farms by Mary Ann Esposito of Ciao italia
