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5
from 1 vote
Tomato Ricotta Toast
Make this easy recipe with fresh sourdough bread, creamy ricotta cheese and a blend of roasted veggies that are literally bursting with flavor thanks to the juicy tomatoes.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
4
slices
Author:
Andrea Updyke
Ingredients
2
Tbsp
olive oil
1
Pint
cherry tomatoes
4-6
garlic cloves peeled
1
shallot
Sliced
½
tsp
salt
¼
tsp
ground black pepper
4
slices
sourdough bread
2
Tbsp
fresh basil
chopped
½
cup
ricotta
Additional olive oil
basil, salt and pepper for garnish
Instructions
Preheat oven to 375°F
Place tomatoes and garlic into baking dish
Coat with 2 tbsp olive oil
Season with salt and pepper
Roast for 30 minutes or until the tomatoes start to bubble (check after 20 minutes)
Spread bread slices with olive oil and toast until golden brown
Once cool, spread toast with ricotta, add tomatoes
Garnish with shallot, basil, salt and pepper
Notes
Leftover liquid can be saved and used in another recipe.
Nutrition
Serving:
1
slice
|
Calories:
320
kcal
|
Carbohydrates:
41
g
|
Protein:
12
g
|
Fat:
13
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
16
mg
|
Sodium:
716
mg
|
Potassium:
403
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
769
IU
|
Vitamin C:
29
mg
|
Calcium:
120
mg
|
Iron:
4
mg