Ingredients
| 1 cup | ricotta | |
| 2 tbsp | olive oil | |
| 2 tbsp | honey | |
| 1/2 | a lemon juiced | |
| 1/2 tsp | salt and pepper | |
| 1 lb | cherry tomatoes | |
| 4 | garlic cloves | |
| 3 tbsp | olive oil | |
| pinch of red pepper flakes | ||
| 1/2 tsp | salt and pepper | |
| basil (for garnish) | ||
| balsamic glaze (for garnish) | ||
| 4 pieces | Sourdough |
Directions
- Preheat oven to 400 F. Add the cherry tomatoes, minced garlic cloves, olive oil, and red pepper flakes to a dish. Season with salt and pepper and bake for 35-45 minutes until the skin of the tomatoes are blistered.
- Meanwhile whip the ricotta, olive oil, honey, lemon juice, and salt and pepper together in a food processor until smooth and creamy.
- Toast the sourdough then pipe on the ricotta, spoon the cherry tomatoes on top, and garnish with balsamic glaze, basil, and lemon zest. Enjoy!